Lemon Duck
A classic of French cuisine from Lyon, the canard à l'orange is a exquisite and delicate dish.
📷 Judgefloro — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 40 min cottura · 4 porzioni · media
Ingredients
- 400 g of duck
- 2 lemons
- 2 onions
- 200 g of zucchini
- 100 g of butter
- 100 g of sugar
- salt and pepper to taste
- 100 ml of white wine
Method
- Prepare the duck by cutting the skin and onions into cubes.
- In a pan, melt the butter and add the diced onions, cooking until golden.
- Add the duck and cook for 5 minutes.
- Pour in the white wine and let it evaporate.
- Cut the lemons into quarters and add them to the pan, cover and cook on low heat for 20 minutes.
- Add the zucchini in pieces and cook for another 10 minutes.
- Arrange the duck pieces on a serving plate, add the zucchini and decorate with lemon slices.
- Serve hot with a sprinkle of salt and pepper.
The story
The canard à l'orange has been perfected over the centuries in various parts of France, but it is particularly associated with the culinary tradition of Lyon, where it has been widely spread over the years.
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