Duck à l’Orange

Pato à l’Orange

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • 4 duck legs
  • 3 tablespoons olive oil
  • 1 cup orange juice</


Clean the duck legs and remove any feather pieces that might still be adhering to the skin. Heat the olive oil in a large Dutch oven over high heat. Add the duck pieces and turn to sear on both sides. Add the orange juice, mango juice, figs, apricots, and mushrooms, and reduce the heat to low. Cook with the cover slightly ajar to allow the steam to escape and the sauce to cook down and intensif