Duck à l’Orange

Unless you hunt or know a hunter well, any duck you are likely to eat will be a domesticated fowl. And yet, despite their sedentary life and the generations of selective breeding that have favored lower and lower fat, modern ducks of commerce still have one leg in the wild. Traditional duck cookery has reflected this, often treating farm ducks like feathered game. As with other game, rareness was prized and the blood of the beast was at center stage.

How well I remember the gleaming