Ville Hvitfelt
Ville is an almost genuine sami, that's how much time he spends up north handling the operative operations of VEEN such as the production process. He loves to cook and since the rest of the crew love to eat, Ville is always apologized for making a complete mess in the kitchen (and the fact that he sings while cooking). Besides good food he also likes his wine. And after a few glasses even the clumsiest of cooks is able to make surprizingly tasty dishes.
VILLE HVITFELT
Chief Operative Officer
+358 40 53 73 392
ville.hvitfelt(at)veenwaters.com
Breast of Duck with Jus d'Orange a'la Ville
For the duck you need
- breast of duck
- some salt
For the sauce you need
- juice of 2 or 3 oranges
- beef fond of some type
- syrup
- duck fat (from the duck)
- pepper and herbes de provencale
Then to the duck
Fry the breast of duck. Save the fat for the sauce. Set your oven to 175 degrees. Taste the wine.
Put the duck into the oven for roughly 5-7 minutes.
Crown it with the sauce
Squeeze the juice from 2-3 oranges. Or you can cheat and use some good quality orange juice. Mix the juice and fond.
Since the orange juice is quite acidic you need something to sweeten it up. I use syrup. Add enough syrup so that the salty, sour and sweet flavours are roughly in balance. Then finally add the fat from the duck to give the smooth taste and texture. You can then add some pepper and herbes de provencale into the sauce if you wish.
Hyvää tuli!
