Label
All
0
Clear all filters

Alma Lach

Canard à l’Orange

Duck with Orange Sauce

Rate this recipe

Preparation info
  • serve no more than

    2 or 3

    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (6–7-pound) duck
  • Salt and pepper
  • Recipe of Bigarade sauce
  • 2

Method

  1. Clean duck and remove giblets. Remove wishbone (opposite page). Sprinkle cavity with salt and pepper, truss and scald as for Caneton Rôti. Cook giblets and neck to make stock, but do not use the livers in any sauce; they are strong in flavor. Roast duck according to chart on.

  2. Make Bigar

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

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Variation of

Components


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title