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Duck a l'Orange

The duck should be roasted or pot-roasted and its cooking juices then mixed with orangey additions to make a rich sauce. This version is as uncomplicated as it is decadent, for even though the rather retro Grand Marnier or Cointreau are left out, the sauce starts with caramel and is finished off with butter.

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Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Duck a l'Orange.


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Posted by Jasmin6496 • 3y ago • Report
Well I think this recipe is fantastic! She only forgot to add the bay leaft to the list! I am going to make this for my mum for her birthday.
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