Duck à l'Orange | MeatEater Cook
This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This pot of Franco-Cajun...
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Ingredients
- 18 breasted duck, skin on
- 2 lbs. bacon
- 2 oz. reserved bacon drippings
- 4 cups yellow onion, diced
- 4 cloves garlic, minced
- 4 cups mushrooms, quartered
- 4 cups orange juice
- 4 cups duck or chicken stock
- 2 bay leaves
- 12 satsumas (seedless mandarins), peeled and left whole
- 2 oz. vinegar (apple cider, distilled, white, or red)
- 2 cups green onion, sliced
- Spiceology SPG Blend
- Spiceology Game Changer Rub by Chef Jean-Paul
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