Cuisine de Canard Francaise

July is a busy month for the French with the Tour de France winding its way across the country and the nation is gearing up to celebrate Bastille Day next week. It has got us thinking about some of our favourite Cuisine de Canard Francaise!

1. Duck a l’orange is a classic French dish that is so delicious. The sweetness of the orange sauce makes a perfect accompaniment to the rich duck meat. We have many variations of the recipe on our site, our marmalade sauce is very simple to make and uses ingredients that you probably have lurking in your store cupboard like honey, marmalade, Cointreau and of course oranges! Our classic orange sauce recipe uses oranges, pineapple juice and a hint of chilli to give it a kick.
2. Bigarade sauce is a very traditional accompaniment to duck and is where the more commonly known ‘duck a l’orange’ comes from. This is a lighter sauce that has a bitter edge. The sauce was originally made with sour Seville oranges (Bigarade is the Provencal term for them). Try the Galton Blackiston recipe here.
3. Duck confit is a time consuming dish but definitely worth the effort! The legs are slow cooked in fat, garlic, herbs and salt which makes them hugely flavoursome and tender. Serve with a rich red wine sauce, mashed potatoes and braised red cabbage. For the full recipe click here.

We hope you enjoy our top French recipes, if you have one you would like to share with us e-mail feedback@gressinghamduck.co.uk.