Duck a l’Orange is a specialty of Italian cuisine contrary to what one might think. Original recipe from Tuscany, where in the 15th century the citrus juice was used as a preservative. This Tuscan dish once called “papero alla melarancia” was brought to France by Caterina de Medici.
- DifficultyVery easy
- Preparation time30 Minutes
- Cooking time1 Hour 30 Minutes
- Cooking methodOven
For orange sauce
For the preparation of this dish t’ important to use untreated organic oranges.
Duck a l’orange can be kept for 3-4 days in the refrigerator closed in a container.
Recipes of main dishes
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