Duck a la Orange
| 1 | piece | Whole duck |
| 4 | piece | Oranges |
| 100 | g | Sugar |
| 50 | ml | Red wine vinegar |
| 200 | ml | Chicken stock |
| 2 | tsp | Thyme |
Method
Duck is roasted until the skin is golden and crispy. The sauce is made from fresh orange juice, zest, sugar, and vinegar reduced to a glossy consistency. Served with the duck and garnished with orange segments.
Story
A classic French dish featuring roasted duck with a sweet and tangy orange sauce.