The first actual recipe for duck a l’orange appears to be from the nineteenth century; in The French Cook, Louis Eustache Ude refers to it as ducklings à la bigarade (bitter orange) and lavishes it with citrus sauce. Whatever its origins, duck à l’orange remained a classic throughout the twentieth century.

Duck a l’orange from Castaing is made with French duck and serves one person. It is best reheated in bain-marie.

No preservatives or artificial colours.

Founded in 1925, Maison Castaing is a true ambassador of French gastronomy. Established in the Landes a few kilometres away from the birthplace of its historic founder Joseph Castaing, this family business is part of the culinary tradition of the South-West. For more than 100 years, Castaing has been reinventing itself, whether in its recipes (foie gras, terrine or cassoulet or its packaging), while paying great attention to the selection of its raw materials and preserving its know-how.