| Duck l'Orange. Treat yourself to a delicacy of the old French bourgeoisie. Roasted duck leg is served on wild rice and topped with vinegar-caramelized bigarade sauce. Parisian carrots and orange slices add color and sweetness to the dish, which makes for a quick and satisfying 15-minute lunch or dinner. Delicious and satisfying, the dish makes use of duck that were raised for the production of foie gras.This dish is proudly made in New York by Bec Fin, exclusively from carefully selected all-natural ingredients,... - Duck l'Orange. |
