Duck with oranges

Canard à l’orange is one of those classic French recipes that have been around for ages and have changed over time. This particular recipe seems to have appeared first in French cookery books in the 19th century and they may have been influenced by Asian cuisine. After all, it is a sort of sweet andRead More

Duck fillet with orange and chicory

I had a leftover magret de canard in the fridge from our most recent trip to the south west, it is a fillet of duck with the skin attached. Usually you put in on a grill or in a pan and the fat of the skin will drip down. In a skillet you can useRead More