Search Results for: Ornamental trimmings in the piece
and more). in any event, one way or another, the practice of serving duck with an orange sauce established itself in french kitchens, until, over the centuries, the preparation as we know it today became cemented as the classic. that version is as follows: one roast duck, skin crackling and crisp; alongside
is your goal, the key to a delicious whole roast duck is getting the skin just right. it should crisp on the outside and melt within, enough of the fat should render away that it doesn't overwhelm the flesh. this is, in the end, great news, because what it means is that it's really, really hard to ruin...
https://www.seriouseats.com/2018/12/how-to-make-duck-a-lorange.html