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Published on Jan 11, 2019
Duck with orange sauce, aka, duck a l'orange or, in the original French, canard a l'orange, escaped its native France in the sixties and seventies and became hugely popular at dinner parties in the UK and elsewhere. In the seventies, we Brits, starved of good food by decades of post-war austerity, thought duck a l'orange was an enormously sophisticated dish. You hardly ever see it these days, which is a shame because duck with orange sauce is very easy to make and very tasty. In this video, I use my Anova immersion circulator to cook the duck sous vide. It is then seared to give a fabulous golden-brown crispy skin.
Affiliate link for immersion circulators: https://amzn.to/2Cf8891 I get a few pennies if you buy from this link, and it doesn't cost you anything extra! Sorry, it's only the Amazon UK store, they won't let me have a US one.