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Duck à l’Orange

Duck à l’orange, aka Canard a la Bigarade, is a classic French dish consisting of whole roasted duck with orange sauce. It is probably one of the most well known of all the duck dishes. It is said that it was the American chef, Julia Child, who made Duck à l’Orange famous with her popular recipe book,  Mastering the Art of French Cooking (1961). Child, who was the first chef to It is believed by many that Duck à l’orange had its heyday in the 1960’s when every French restaurant served it, but it can still be found on many restaurant menu’s worldwide. Be sure to also try my recipe for Duck Breast With Orange Sauce.

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