Canard à l'orange

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.

Delicious Canard à l'orange recipes

Marshallese-style Orange Duck

Tropical Delight: Marshallese Orange Duck

Roasted Duck with Orange Sauce

Citrus-infused Delight: Roasted Duck with Tangy Orange Sauce

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