Duck breast with orange, glazed turnips, and bitter orange sauce.

Preparation of the turnips and the duck breast: Trim the duck breast, score the skin side, place it in a dish and leave it at room temperature. Peel an orange and cut out the segments. (keep the peel) Squeeze the juice from the other oranges. Peel the turnips and cut them into quarters. Melt the butter in a saucepan and add the turnip pieces. Let them sauté a bit, then add half of the orange juice, the honey, water, and a little salt and pepper. Cover everything with a piece of cooking paper and let it cook for 30 minutes. At the 20th minute, remove the paper to allow the water to evaporate almost completely. This way, the turnips will be glazed. Keep warm.

Preparation of the bitter orange sauce: Sauté the chopped onion and the trimmings in oil. Deglaze with the orange liqueur and flambé off the heat. Add the remaining orange juice, the veal stock, thyme, bay leaves, and a bit of orange peel. Season with salt and pepper. Let it simmer for 15 minutes, then strain everything through a fine sieve. Keep the sauce warm.

Cooking the duck breast: Preheat the oven to 180 °C. Place the duck breast skin side down in a cold skillet. Cook for 7 minutes over medium heat. (drain the fat halfway through) Flip the duck breast and continue cooking for 2 minutes. Flip it once more to have the skin side up and place it in the oven for 10 minutes with a sprig of thyme and the zest of an orange. Once out of the oven, place it on a cutting board and cover it with aluminum foil. Let it rest for 10 minutes, then cut it in half.

To finish my plate presentation: Place half of the duck breast on the serving plate. Add a bit of lemon thyme on top. Coat the supremes with the turnips for 1 minute. Add pieces of turnip to the plate, placing a coated supreme between each turnip. Pour a little sauce in the center. Add some lettuce leaves and sticks of red beet. Also add some orange zest for decoration.