Roast duck with orange sauce (Caneton rôti à l'orange) from Mastering the Art of French Cooking, Volume One (page 276) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potatoes sautéed in butter (Pommes de terre sautées - Pommes de terre pour garniture - Pommes de terre château)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Madeira wine for Port wine, and lemon juice for orange bitters.

  • twoyolks on December 26, 2025

    While the duck did get browned, not all of the fat rendered out of the skin so it wasn't particularly crisp and it had a chewy layer of fat. The sauce was pretty good and not overly sweet nor overly tart. The orange flavor was pleasant without overpowering.

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