This classic French dish from chef Jacques Pépin features golden roast duck served with a velvety orange sauce, balancing sweet and savory flavors for a showstopping centerpiece.

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

To prepare duck with orange, start with a duck already cleaned of internal organs, fat, and any remaining feathers, if possible, otherwise, you'll need to clean it thoroughly before using it in the ...

In the kitchen today, we welcome Chef Joshua Razi from Chop making Orange- Tamarind Confit Duck. Mix confit spice, coat the legs well. Let sit in fridge overnight to cure. Then lightly rinse off.

Using a pestle and mortar, roughly grind the peppercorns. Finely grate in the zest of the clementines, add 3/4tsp fine salt ...