Caneton a`l’Orange (Roast Duck with Orange Sauce)
Poultry is always a crowd pleaser, but let’s face it, some times, chicken can get a little old. Every now and then, it pays to indulge in a more delectable bird, in this case duck. Duck has an amazing flavor and depending on where you live in the world, many mouth watering preparations might come to mind. I decided to go with a traditional French approach: roast duck with orange sauce.
This recipe comes from the great Julia Child: Mastering The Art of French Cooking, Volume One (which if you don’t already own, you really should). If you can get your hands on a fresh duckling, go for it, but if you can’t, you might have better luck finding a frozen duck at the grocery store (on my to do list: befriend a hunter! 
). Either way, duck is simply a delicious bird, composed entirely of dark meat and one of the most mouth-watering fats out there, and when roasted simply, you
