The result is a sweet, tangy, fragrant, complex sauce that perfectly pairs with crispy-skinned roast duck. What country does duck à l'orange come from? Canard à l'orange is a French dish ...

Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first ...

Roast the duck for 1 hour and 20 minutes. Remove the foil and roast for an additional 10 minutes, or until the skin turns a deep orange-brown ... Chinese sweet noodle sauce up in a Mandarin ...

Peking duck is an iconic dish that originates in Beijing. In addition to sliced juicy duck meat and crispy skin, the dish includes thin pancakes, hoisin sauce, and julienned scallions and cucumbers.

Image The full presentation of Peking duck includes skin topped with caviar, slivered vegetables and melon, sugar, bean sauce and tissue-thin pancakes.Credit...Evan Sung for The New York Times ...

Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin. This delicious roast duck dish popularized in Beijing is known for crispy, intensely golden ...

Rich, sweet and salty, make your own Peking duck ... turning the duck over after 35 minutes. Once cooked, a meat thermometer should read 80C. To make the duck sauce, mix the hoisin sauce, yellow ...