Caneton à la Bigarade

Simplified Duck with Orange Sauce

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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