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Sauteed duck breasts with orange sauce

The orange sauce is the classic French sauce for this famous recipe, which is served over quickly sauteed duck breasts.


A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck. And the trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the saucepan over heat too long, and you should have no problems. Great for dinner parties.

from NYT Cooking

Thai Orange Duck

The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive. Reheat the curry sauce, carve the meat and combine. The fragmenting segments of orange and the deep sourness of the juice perfectly complement the oily richness of the coconut and the fat sweetness of the meat. (Photo: Jonathan Player for The New York Times)

from Better Homes and Gardens

Roast Duck with Blackberry-Orange Sauce

Roast Duck with Blackberry-Orange Sauce From Better Homes and Gardens, ideas and improvement projects for your home and garden plus recipes and entertaining ideas.

from Epicurious

Duck a l'Orange

One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce.