With Duck Fat

Duck a L'Orange

Duck à l’Orange

Posted on: 5th Mar, 2014by frenchie

This French classic is our most popular bistro dish. The acid in the orange sauce acts as a balance to the fat in the duck. I’ve done a little research and found that a recipe for wild ducklings with bigarade (bitter orange) sauce first appeared in a French cooking book in 1828. The recipe stated […]

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