Classic Duck A L'Orange Recipe

Duck a l'orange is possibly one of the most copied french recipes of all time. The dish first rose to fame in the 1960s when french cuisine became hugely popular in america thanks in part to this recipe, which features seared duck breast glazed with a sweet orange sauce. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. This sophisticated dish is an excellent addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time, and you can sear the duck right before serving. Always use the plumpest duck breasts you can find. These are often referred to as duck magret in french and have a good layer of fat that is so important in keeping the meat moist and adding tons of flavor. Don't be deterred by the fatmuch of it is rendered in cooking and can be used in a host of other recipes, including classic pommes saut (sauteed potatoes). Serve duck a l'orange with simple side dishes like rice pilaf and steamed green beans.