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  • Duck à l'Orange, Classic French Roast Duck

Duck à l'Orange, Classic French Roast Duck

Duck à l'Orange is one of the most elegant dishes of classic French cuisine. Roast duck is served with sauce bigarade, a caramelised sauce made from orange juice, zest and duck stock.

The dish has origins in Renaissance Italy, Catherine de' Medici brought it to France in the 16th century. The key is the balance between the sweetness of caramel and the bitterness of orange zest.

Duck à l'Orange, Classic French Roast Duck
  • Originally from Renaissance Italy, brought to France by Catherine de' Medici
  • Sauce bigarade combines caramel with fresh orange juice and zest
  • One of the most elegant dishes of classic French haute cuisine
  • Traditionally prepared with a whole duck roasted in the oven
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