Caneton à la Bigarade

Simplified Duck with Orange Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Bigarade sauce. Glaze roasted duck with some of the sauce. Cut an unpeeled orange into rounds, then cut slices in half. Garnish serving platter with these. Serve s