Main
30 minutes
To commemorate the launch of the MeatEater Straight Bourbon Whiskey, I’m sharing a boozy rendition of my favorite waterfowl recipe: duck à l’orange.
Duck à l’orange is an iconic French dish popularized by Julia Child in the ’60s. Despite falling out of fashion, it’s still one of the best ways to celebrate a memorable hunt. The traditional way to prepare duck for this recipe is whole roasting, but I prefer to just use the breasts and reserve the thighs for dishes like confit.
Note: This makes about 1/3 cup of rich sauce. If you desire more, double the sauce recipe.
To commemorate the launch of the MeatEater Straight Bourbon Whiskey, I’m sharing a boozy rendition of my favorite waterfowl recipe: duck à l’orange.
Duck à l’orange is an iconic French dish popularized by Julia Child in the ’60s. Despite falling out of fashion, it’s still one of the best ways to celebrate a memorable hunt. The traditional way to prepare duck for this recipe is whole roasting, but I prefer to just use the breasts and reserve the thighs for dishes like confit.
Note: This makes about 1/3 cup of rich sauce. If you desire more, double the sauce recipe.