Canard À L'Orangina Recipe
When I was invited to a dinner hosted by Chef Jean-François Piège, he described how his previous elaborate style of cooking at the Hôtel de Crillon had evolved into something a lot more simple...
Ingredients
- 4 duck legs
- 7 tablespoons orange soda (Orangina)
- 2 tablespoons Cointreau
- pinch of salt
- 1 teaspoon red wine vinegar
- 4 oranges
- finely grated zest and juice of one Orange
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
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