Duck à la Bourbon | MeatEater Cook
To commemorate the launch of the MeatEater Straight Bourbon Whiskey, I’m sharing a boozy rendition of my favorite waterfowl recipe: duck à l’orange. Duck à l’orange is an iconic French dish...
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Ingredients
- 1 cup duck, turkey, or chicken stock
- Duck wings, neck, giblets, etc. (optional)
- 4 duck breasts, skin-on (mallard, pintail, wood duck, wigeon, etc.)
- 1 small shallot, sliced
- Salt
- pepper
- Oil or duck fat for cooking
- 2 tbsp. MeatEater Straight Bourbon Whiskey
- 2 1/2 tbsp. honey or white sugar
- 1/4 cup fresh orange juice
- Pat of butter (optional)
- Orange zest for serving
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