Chefs face a conundrum when serving duck. They want the breast meat to be pink, whereas the leg meat needs to be cooked through. One solution is to cook the breast to order and turn the legs into confit.
Chef Mark Poynton of Alimentum in Cambridge has given the concept a twist. After boning the Creedy Carver ducks, he channels the legs to his lunch menu and the breasts to his dinner one. Except for the way he prepares the two types of meat, the recipe and presentation are the same. It's a take inspired by that onetime favourite, duck Á l'orange, beefed up with a smidgen of Szechuan fusion.
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