9 hours ago, JoNorvelleWalker said:Tonight:
Duck a l'orange, from Acid Trip. Attributed to Bertrand Grebaut, Paris.
The recipe specifies duck breasts; however the photograph of the finished dish clearly depicts a leg. People really ought to test their recipes.
My only complaint is I wish the sauce had been somewhat sweeter. The recipe does not specify what orange variety, and I used Seville oranges for mine. More honey might have helped. Not a difficult procedure other than the orange peels. Plus I got to use my big Falk frypan.
We made duck with a bigarade sauce a while ago but ours was a bit lighter in colour. The Seville variety is quite bitter and it's usually used in marmalades. I think you should try the Navel variety which is the most popular in any supermarket. Alternatively, blood oranges should be a good option too.
