Remove any remaining feathers by singeing them with a blowtorch (1), then rinse the duck thoroughly under running water ... Meanwhile, focus on the sauce: take the orange, peel it with a peeler ...

The combination of crispy skin, tender meat, and a sweet-tart sauce creates a harmonious balance that will impress your guests and elevate your culinary repertoire. What sets Duck à l'Orange ...

You can make this sauce to go ... out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange ...