Canard à l’orange

There are many versions of this festive dish and, for once, there is very little preaching about which is the real thing. The duck should be roasted or pot-roasted and its cooking juices then mixed with orangey additions to make a rich sauce. This version is as uncomplicated as it is decadent, for even though the rather retro Grand Marnier or Cointreau are left out, the sauce starts with caramel and is finished off with butter.

When I first made this dish, I was thrown by the amount