How to Make Duck à l’Orange the Right Way

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: You Might Also Like... How to Make the Best Roast Beef: Impossible Pecan Pie: Butter-Basted Steak: Subscribe to Serious Eats! Follow Us Elsewhere: 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 tech