Canard Braisé à l’Orange

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tender duckling (5-6 pounds)
  • salt and freshly ground black pepper
  • 6 ta


Trim wingtips and cut off the neck of duckling. Wipe the bird with a damp clean cloth inside and out, and sprinkle the cavity with salt and freshly ground black pepper.

Melt butter in a deep heatproof casserole just large enough to contain duckling, and sauté duck until golden on all sides. Reduce heat; cover and simmer gently for 45 minutes, turning duck from time to time. Add two-thir