Duck à l'Orange
Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. And because he's roasting whole ducks, he cooks them until they're well done, which results in the crispiest skin and best flavor.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Recipes from French Masters
The base for the orange duck sauce (Step 3) can be prepared up to 2 days ahead and refrigerated.
Although Pinot Noir is a classic pairing with duck, Côtes-du-Rhône, when made with mostly Grenache, often has an orange or tangerine flavor that makes it spectacular with the sauce in this dish.