The Chef's Circle
Check out The Chef’s Circle Merchandise here!
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: https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html
You Might Also Like…
How to Make the Best Roast Beef: https://www.youtube.com/watch?v=oIsgSzYC6Nk
Impossible Pecan Pie: https://www.youtube.com/watch?v=Z6zRRuBpPnw
Butter-Basted Steak: https://www.youtube.com/watch?v=0sQjXR5SFYo
Subscribe to Serious Eats!
https://bit.ly/2BIlM59
Follow Us Elsewhere:
https://facebook.com/seriouseats
Tweets by seriouseats
https://instagram.com/seriouseats
https://reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
