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Photo: David Loftus
Chef Jean-François Piège once shared an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. Sounds good to us! The recipe, after the jump. 

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 and homely at his current restaurant in the Hôtel Thoumieux. He told an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck.

I’m not sure exactly how he made his canard à l’Orangina, but here’s my version. A simple watercress or wild arugula salad works well with this dish.

Reprinted with permission from The Little Paris Kitchen