Advertisement
Duck with Orange Sauce
- Serves
3
- Difficulty
Medium
Published 1975
Richard Dolby served duckling with the juice of a Seville orange in the sauce and the grated rind thrown over at the Thatched House in St James’s in 1830. Sweet oranges, being less bitter, are in general to be preferred.
Ingredients
1 2½-3 lb. 1¼-1¾ k. - giblets, cooked, with their stock
a
Method
Peel and cut an orange into thick slices and place these inside the duck. Remove the inside pith from the orange peel, cut it finely and boil in
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe