"I can't remember anyone eating duck at home. We would have pintade - guinea fowl - but it was a much bigger bird and cheaper," says Prunetti. "Chicken is traditionally the bird for home eating. Duck à la orange is a great restaurant classic - showy and one of the first examples of the mix of sweet and sour in the French menu. Serving citrus fruit with meat was rarely seen before. This dish was on the original France-Soir menu and remains due to demand." Start this recipe a day ahead to salt the duck.
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