Set out a scale and the equipment for Canard a l orange. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh duck breast, skinless, orange, orange juice, orange zest, honey, low-sodium chicken broth, unsalted butter, fresh thyme, kosher salt. Canard a l orange is cooked in Paris as its own plate, not as a copy of a restaurant menu. Roast the duck and finish it with a sharp orange sauce. A whole bird is the classic. Skinless breast, lacquered with the same orange, is what this pantry weighs. Amounts are for 4 from foods this library can count.
