Recipe
Duck à l'Orange
An elegant classic that balances rich duck with a citrusy, lightly caramelized edge. Crisp skin gives way to juicy meat, coated in a glossy, tangy, deeply flavored Bigarade-style sauce. Built for special dinners without turning the kitchen into endless French theater.
What you need
Ingredients
- 6 gFresh Thyme
- 3 tbspRed Wine Vinegar
- 2 tspTable Salt
- 1.25 cupChicken Stock / Poultry Broth
- 2 tbspUnsalted Butter
Per serving
Nutrition
- kcal
- 1175
- fat g
- 94.34
- carbs g
- 18.41
- fiber g
- 0.67
- protein g
- 59.17