Chaudfroid de Canard

Prepare cbaudfroid and duck slices. Flood platter with a thin layer of cbaudfroid; chill to set. Arrange orange wedges on sauce; flood and set again. Decorate the duck slices us below and arrange on the plate.

1. Cut thin strips of orange zest with a canelle knife and blanch; refresh and dry.

   

2. Pipe pâté on duck. Decorate with orange zest and coat with chaudfroid.