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Bon Appétit

Duck à l'Orange

By Melissa Hamilton and Christopher Hirsheimer

4.4

(2)

Image may contain Food Meal Dish and Roast
Duck à l'OrangeHirsheimer & Hamilton

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.

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