Maison Argaud Duck in Orange Sauce
Canard a l'orange is probably “one of the most well known of all the duck dishes.” A signature from cuisine bourgeoise from the 16th century, said to be originated from the Medici court.
This version is prepared from a traditional recipe - duck meat is cooked in a bitter orange sauce highlighted with Xérès, vinegar and layers of orange aromas.
Ready to be served as a main course. Amazing with flat rice or flat pasta.