French Canard à l'Orange
A classic French roast duck glazed with a glossy, sweet-tart orange sauce that balances rich meat with bright citrus.
Contains common allergens
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Instructions
6 steps- 1
Pat the duck completely dry, prick the skin all over with a fork without piercing the meat, season generously inside and out with salt and pepper, then roast breast-up on a rack at 425°F for 30 minutes to render the fat.
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