Duck à la Bourbon
To commemorate the launch of the MeatEater Straight Bourbon Whiskey, I’m sharing a boozy rendition of my favorite waterfowl recipe: duck à l’orange. Duck à l’orange is an iconic French dish popularized by Julia Child in the ’60s. Despite falling out of fashion, it’s still one of the best ways to...
- Servings: 4
Source: themeateater.com
Ingredients
- duck, turkey, or chicken stock
- Duck wings, neck, giblets, etc
- duck breasts, skin-on
- small shallot, sliced
- Salt and pepper
- Oil or duck fat for cooking
- MeatEater Straight Bourbon Whiskey
- honey or white sugar
- fresh orange juice
- Pat of butter
- Orange zest for serving