Canard à l'orange (Roast duck with orange sauce) from The French Chef Cookbook by Julia Child

  • sage
  • bay leaves
  • carrots
  • whole duck
  • orange liqueur
  • oranges
  • parsley
  • Port wine
  • arrowroot powder
  • duck stock
  • duck wings
  • duck neck
  • instant beef bouillon granules
  • orange bitters
  • duck giblets

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

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.

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