Crispy Sweet-and-Sour Orange Duck


Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Whether this dish exists in China I don’t know, but the ingredients and techniques are all typically Chinese, and the finished dish is far more like Chinese food than like any other cuisine I know. Although the braising is accomplished much like the French-inspired recipe, instead of wine or broth, typical braising liquids in European cooking, this duck is braised with broth that’s been flavored with garlic, scallions, ginger, star anise, a little sugar, a