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: 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 https://twitter.com/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.