Dish
Canard à l'orange
Duck à l'Orange
The duck is roasted and served with a sauce made from orange juice, sugar, and spices. The dish is often served with potatoes or a green salad.
Origins and history
Canard à l'orange has been a popular dish in France since the 19th century, and is often served in French restaurants around the world.
Dietary considerations
This dish is not suitable for vegetarians or those with a sensitivity to duck meat.
Variations
Variations of this dish can be found throughout Europe, with different countries using different types of fruit and seasonings.
Presentation and garnishing
Canard à l'orange is typically served on a large platter, garnished with orange slices and herbs.
Tips & Tricks
When roasting the duck, it is important to baste it frequently to keep it moist and tender.
Side-dishes
This dish is often served with roasted potatoes or a green salad.
Drink pairings
A white wine such as Chardonnay pairs well with this dish.
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