Canard à l’Orange

Duck with Orange Sauce

Preparation info

  • serve no more than

    2 or 3

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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