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sussman duck a l'orange recipe

Today brothers Max and Eli Sussman have popped up on Food Republic to coincide with the release of their third cookbook, Classic Recipes for Modern People. Here is a mashup of two classics they think work pretty darn well. 

We decided this classic dish needed a massive overhaul. During our research, we unearthed classified documents indicating that another classic dish included orange and poultry as well, and that’s the Chinese orange chicken available at pretty much every Chinese restaurant on the planet. So in the spirit of the 1990s, turn up the ’N Sync because here’s some fusion cuisine. The end result is a perfectly cooked and sliced duck breast with our version of a soy-orange glaze. Orange chicken + duck à l’orange = a new classic! Zang!

Reprinted with permission from Classic Recipes for Modern People