How to Make Duck à l'Orange the Right Way

Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.

RECIPE: seriouseats.com/recipes/2018/12/duck-a-lorange.…

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