Meanwhile, slice the oranges (7) and when the duck is well browned, transfer it to a high-sided baking dish and fill it with three slices of orange (8), thyme, and rosemary (9). Brush the duck ...

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 ...

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.

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...