Caneton a l’orange

A beautifully prepared duck in orange sauce is one of the greatest culinary treats in the French repertoire but it is a bit time-consuming to make, which may be why even restaurants hardly ever serve it nowadays. You have to prepare it in various stages: first pot-roasting the duck, then braising it in its wonderful caramelised orange sauce. My version is somewhat quicker, so give it a go. This dish is sometimes known as Caneton à la bigarade, as it was made using bitter Seville oranges - <