Duck with orange sauce is the most favored way to serve this bird. I haven’t eaten duck in close to 30 years! That was due more to price and availability where I live now. I decided to treat myself when I saw them in the store last week. The thing I love about duck is...Read More »
Roast Duck with Mandarin Orange Sauce This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin.
Duck Breasts a l'Orange - Duck breasts can be cooked perfectly in a saute pan, and the orange sauce served on top with mandarin orange slices or orange supremes. The sauce is the classic French sauce for this very famous recipe. It calls for making a gastrique, which is nothing more than caramel made with vinegar.
COMFORT BITES BLOG: Roasted Duck Breasts with Raspberry and Orange Sauce
Duck à l'Orange, or Canard à l'Orange if you want to get technical about it, is a classic French favorite. Traditionally, the duck is roasted and served with an orange sauce, but for our modern twist — Sous Vide Duck Breast a l’Orange — we prepared duck breast with the Anova Sous Vide Precision Cooker.