copy of Duck in orange

The duck in orange sauce was prepared in the heart of a gastronomic region. Find out all about the sweetness of the Southwest, and our respect for traditions and ancestral knowledge.

Reheat in bain-marie during 10 minutes can close in the boiling water or directly during 5 minutes. The dish is ready to the consummation with rice or steamed potatoes.

Enjoy with a red wine of “Cahors” or white wine of “Jurançon”.

Duck leg 50%, sauce (water, orange peel, modified starch, onion, carrot, vinegar, sugar, chicken broth [salt, dextrose, fat and chicken meat, natural flavors, spices, herbs], concentrated tomatoes, beef broth [maltodextrin, natural flavors, salt, beef fat], pepper), orange 8%.