Monday, 7 October 2013

Duck Al Orange

I can´t get enough of french food. Evidently here, another lovely and well liked combination known all over. Duck slices served with a tangy orange sauce, and here, I serve them on a bed of cabbage. I have a confession to make. The sauce ought to be improvised with perhaps orange peel in it, to lift it up another notch because duck as one knows has an intense odour to it.

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