Duck à l'Orange is a timeless French dish that beautifully marries the rich, succulent flavors of duck with a bright, zesty orange sauce. This dish is not only a feast for the palate but also a ...

To prepare duck with orange, start with a duck already cleaned of internal organs, fat, and any remaining feathers, if possible, otherwise, you'll need to clean it thoroughly before using it in ...

Joe Jurgielewicz & Son are able to put duck on restaurant tables from Philadelphia to French Polynesia, even during the avian ...

A French classic with a twist - duck breast cooked in white wine with bacon and potato balls. Topped with orange zest this version of the classic Duck A L'orange is a must-try.

Split and butterfly each duck-breast half. Place each one between ... Remove from heat, add the orange juice and zest, and swirl the pan around until the mixture emulsifies. Season to taste ...

Seville oranges are sold in the last three weeks of January. Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange.