Oranges | Saveur

Butter Lettuce and Orange Salad with Toasted Pistachios

SAVEUR Editors — Mon, 18 Mar 2019 22:50:16 +0000

Belle Morizio. Belle Morizio

Navel oranges do double duty in this simple green salad: they’re cut into segments, and the resulting juice is used in the rich, tangy crème fraîche dressing. Tender butter lettuce leaves, earthy toasted pistachios, and grassy fresh chives round out the easy side dish.

Yield: 4–6

Time: 5 minutes

2 small heads butter lettuce, cored and leaves torn into large pieces
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
½ cup shelled pistachios, lightly toasted and coarsely chopped
½ cup crème fraîche
¼ cup finely chopped chives, divided
Kosher salt and freshly ground black pepper

Instructions

To a large bowl, add the lettuce, orange segments, and pistachios. In a medium bowl or liquid measuring up, whisk together the crème fraîche, 3 tablespoons of the chives, and the reserved orange juice. Season to taste with salt and black pepper. Pour the dressing over the salad and toss to combine. Garnish with the remaining chives and serve immediately.

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Sicilian Blood Orange and Red Onion Salad

SAVEUR Editors — Mon, 18 Mar 2019 22:40:08 +0000

Maura McEvoy

“Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the fruit in our January/February 1999 issue, says of this simple salad: “It’s perhaps the most classic dish made with Sicilian citrus, a favorite in both the trattorias and home kitchens of the region.” Make sure to use the ripest blood oranges you can find—they’re the star of this show.

Yield: 4

8 medium blood oranges (about 3 lb.)
2 small red onions, halved and thinly sliced against the grain (about 1 cup)
Flaky sea salt
Coarsely ground black pepper
1⁄2 cup extra-virgin olive oil

Instructions

Using a sharp paring knife, remove and discard the skin and as much pith as possible from the oranges. Slice the fruit crosswise into ¼-inch-thick slices, then arrange on a serving platter. Scatter with onion slices, then season with flaky sea salt and black pepper. Drizzle with olive oil and serve at room temperature.

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Pan de Muerto (Bread of the Dead)

David and José Cáceres — Wed, 01 Nov 2023 19:32:00 +0000

Courtesy of La Panadería

On a typical morning, the line at Mexican American bakery La Panadería in San Antonio winds out the door, as locals wait patiently to order a box of pan dulce, a category of sweet breads and pastries popular throughout Mexico. Brothers and co-owners David and José Cáceres grew up selling their mother Doña Josefina’s pan dulce on the streets of Mexico City. When they opened their own bakery in Texas, La Panadería, pan de muerto—citrus-scented buns topped with bone-shaped patterns and dusted with sugar—became one of their signature offerings. The treat is especially popular during Día de los Muertos, a holiday widely celebrated in Mexico to honor departed loved ones, but La Panaderia bakes it all year long. Now, with their pan de muerto recipe, so can you.

Featured in “The Sweet Bread That Fuels San Antonio’s Día de los Muertos Celebrations” by Megan Zhang.

Yield: Makes 8 small loaves

Time: 4 hours

3¼ cups bread flour
1½ tsp. instant yeast
1½ tsp. kosher salt
¼ cup plus 2 Tbsp. whole milk
2 Tbsp. orange essence
1 Tbsp. orange flower water
1 Tbsp. finely grated orange zest
3 large eggs, beaten
½ cup sugar
15 Tbsp. unsalted butter, at room temperature, divided
½ cup confectioners sugar

Instructions

To a stand mixer fitted with the paddle attachment, add the flour, yeast, and salt and mix to combine. Add the orange essence, orange flower water, orange zest, and eggs and mix on low until just combined, 1–2 minutes. Replace the paddle attachment with the hook and mix on medium-low until the dough pulls away from the bowl, 6–8 minutes. Turn the speed to low and, with the machine running, gradually add the sugar and 7 tablespoons of the butter. Mix on medium until the dough is shiny and elastic, 6–8 minutes. Transfer to a lightly greased bowl, loosely cover, and set aside until nearly doubled in size, 1½–2 hours.
Tear off about one-fifth of the dough and transfer to a lightly floured work surface (re-cover the dough in the bowl). Using your palms, roll into a ½-inch-wide rope. Cut into 16 log-shaped pieces (1½–2 inches long), then transfer to a parchment-lined baking sheet, cover, and refrigerate.
On a lightly floured work surface, divide the remaining dough into eight equal portions (about 3.2 ounces each). Shape one of the portions into a ball, then press gently to flatten slightly and transfer to another parchment-lined baking sheet. Repeat with the remaining dough portions. Cover loosely and set aside in a warm place until nearly doubled in size, about 1½ hours.
Position a rack in the center of the oven and preheat to 375°F. On a lightly floured work surface, roll each dough log into a 6-inch length, then pinch each in two or three places (so they resemble bones). On one of the dough rounds, place two of the strips in an X shape, then repeat with the remaining rounds. Bake until puffed and lightly browned, 18–20 minutes. Transfer to a wire rack to cool slightly.
Melt the remaining butter. Brush the tops of the buns with it, then dust with the confectioners sugar and serve.

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Zesty Citrus Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:51:18 +0000

Photography by Grant Cornett

In the depth of winter, when rich meats, stews, and casseroles reign supreme, a dose of sunny citrus is a welcome reprieve. Some consider grapefruit to be winter’s brightest jewel, while others prize the rosy sweetness of blood orange or the honeyed sparkle of Meyer lemon. In fact, in the colder months, even run-of-the mill lemons, limes, and oranges are at their finest and most flavorful. Whether you source your citrus fruit from your local farmers’ market or grocery store, or have them shipped directly from a Florida fruit stand, ’tis the very best season to toss cheerful segments into salads, bake zest into cakes, and shake juice into cocktails. Here are our favorite citrus recipes to make this winter.

Shaker Lemon Pie

Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, pie—a specialty of the Ohio branch of the Shaker community—with its flaky, buttery crust and marmalade-like citrus filling. Get the recipe >

Make That Peak-Season Winter Citrus Last All Year Long

Master preserver Camilla Wynne’s homemade orange marmalade recipe can be adapted to just about any peak-season citrus. Get the recipe >

Pernil Asado con Mojo (Cuban Citrus-Marinated Pork Shoulder)

This shoulder roast—an adaptation of a celebratory Cuban recipe for whole suckling pig— is marinated overnight in a garlicky mojo. Get the recipe >

Mojo (Cuban Garlic-Citrus Sauce)

Cuba’s multipurpose marinade doubles as the perfect sidekick for grilled meats and fish. Get the recipe >

This Winter Citrus Salad Shines Like a Thousand Suns

Regulars at Brooklyn’s now-shuttered Franny’s never grew tired of this sunny, Italian-style citrus salad. Get the recipe >

Clementine-Rum Liqueur

In the French Caribbean territory of Guadeloupe, this slightly sweet liqueur is prepared with the abundant clementines that appear around the holidays. In New Orleans, Jessica B. Harris uses whatever variety of fresh citrus is growing in her backyard, sometimes swapping satsumas or kumquats for clementines. Get the recipe >

Avgolemono

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

There are iterations of egg- and lemon-based soups all over the world, but this classic avgolemono recipe from chef Diane Kochilasbelongs to the Mediterranean. Get the recipe >

Orange Chocolate Pound Cake

Toronto-based master preserver and baker Camilla Wynne showcases her own homemade whole citrus marmalade in this moist and tender cake. Get the recipe >

Lemon Bars

Lemon curd takes on extra brightness from the use of zest as well as juice in these simple, superlatively flavorful lemon bars. Get the recipe >

Smoky Grapefruit Gin and Tonic

Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the classic G&T grows not only more aromatically complex, but even more refreshing. Get the recipe >

Sautéed Crab with Avocado, Grapefruit, and Herb Salad

Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe >

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and candied oranges flavors this moist, dense Sicilian dessert. Get the recipe >

Citrus Salad with Arugula & Ricotta Salata

This salad is best made in the winter when blood oranges and Cara Caras are readily available. Get the recipe >

Orange and Ginger Brownie Cookies

Dorie Greenspan’s soft and chewy orange and ginger brownie cookies are laced with aromatic holiday flavors. Get the recipe >

Lemon Meringue Tarts

The single best gauge of a bakery’s quality is its lemon tart,” says tart expert Maury Rubin. “There’s a dance to balancing the sweet and tart flavors appropriately, and in a good bakery the filling will never taste buttery or eggy—it will taste like lemon.” Get the recipe >

Lemon Chiffon Pie

Retro and mousse-like, lemon chiffon pie is a diner classic. Just don’t call it meringue. Get the recipe >

Wasakaka

Similar to Argentina’s chimichurri, Dominican wasakaka is one of the simplest Caribbean condiments there is. Serve the bright and herbal sauce with roasted and grilled chicken.Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Caramelized roasted pumpkin gets an unorthodox hit of flavor from orange zest and juice, stirred in just before serving to brighten this wintry soup. Get the recipe >

Semolina Coconut Cake with Orange and Rose Water

This elegant North African cake from baker Kamel Saci is soaked in a fragrant lemon syrup and perfumed with flower waters. Get the recipe >

Temple-Orange Tart

Every part of the orange—the zest, juice, and flesh—is used in this subtly sweet tart. Get the recipe >

Preserved Lemons

Lemon and salt are powerful on their own, but even better when combined and let mature into this North African pantry staple.Get the recipe >

Fennel and Citrus Salad with Charred Squid

A whole, poached, lemon—tempered by sugar and puréed—enlivens the dressing for this wintery seafood salad. Get the recipe >

Ceviche Verde with Homemade Tortilla Chips

This tomatillo- and lime-based ceviche was inspired by chef Gonzalo Guzmán from Nopalito, a Mexican restaurant in San Francisco. Get the recipe >

Japanese-Style Tuna Ceviche with Togarashi and Radish

A community of Japanese immigrants in Lima has led to a unique fusion cuisine called “Nikkei.” This Nikkei ceviche is prepared using Japanese ingredients and knife techniques. Get the recipe >

Salmon Ceviche with Avocado and Mango

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Get the recipe >

Rum-Broiled Grapefruit

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling. Get the recipe >

Honey Grilled Chicken with Citrus Salad

This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe >

Sidecar Cocktail

Various conflicting origin stories surround the classic sidecar recipe, which only adds to the throwback cocktail’s mystery and charm. Get the recipe >

Little Dragon Cocktail

At Oklahoma’s Ma Der Lao Kitchen, Southeast Asian flavors sparkle in a bright and savory margarita riff. Get the recipe >

Once Upon a Paris Bar

Honey, citrus, pear, and Irish whiskey take the lead in this Dublin take on the classic sidecar cocktail. Get the recipe >

Thai Pomelo Salad (Dtam Som Oo)

Ingalls Photography

Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this classic Thai salad from Talde in Brooklyn, New York. Get the recipe >

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My Grandma’s Orange Chiffon Cake

Peter Som — Tue, 20 Dec 2022 19:57:56 +0000

Photography by Peter Som

Chiffon cake is similar to angel food cake yet richer and slightly denser, thanks to the addition of egg yolks. This version, adapted from my grandmother’s go-to recipe that she perfected over decades, makes a gorgeous meal-ender with its drippy icing and candied orange peels—and it’s far easier to make than it looks.

Featured in “My Grandma’s Famous Orange Chiffon Cake Is Also a Conversation Starter.”

Yield: 8–10

Time: 3 hours

Ingredients

For the cake:

2 cups cake flour
1½ cups sugar
1 Tbsp. baking powder
½ tsp. fine salt
½ cup vegetable oil
¼ cup finely grated orange zest
¾ cup fresh orange juice
1 tsp. fresh lemon juice
1 tsp. orange blossom water
6 large eggs, separated
½ tsp. cream of tartar

For the glaze:

2 cups confectioners sugar
4 Tbsp. fresh orange juice, plus more as needed
½ tsp. vanilla extract

For the candied orange peel:

1 medium orange
1 cup sugar, divided
1 tsp. orange blossom water

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 325ºF. Into a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, whisk together the oil, orange zest, orange juice, lemon juice, orange blossom water, and yolks. Add the flour mixture in three additions,whisking to incorporate after each addition.
Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on high speed until stiff peaks form, 2–4 minutes. Using the spatula, fold ½ cup of the egg whites into the batter, then fold in the remaining egg whites until no white streaks remain. (Do not overmix.)
Scrape the batter into an ungreased 10-inch tube pan. Smooth the surface, then rap the pan lightly on the counter to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool completely (do not unmold beforehand).
Make the glaze: In a bowl, whisk together the confectioners sugar, orange juice, and vanilla until glossy and slightly runny, adding additional orange juice by the teaspoon if the glaze looks too stiff. Cover and set aside.
Make the candied orange peel: Using a vegetable peeler or a paring knife, remove the zest from the orange in long, wide strips, trimming away any pith. Cut the peel into ⅛-inch ribbons, then transfer to a microwave-safe bowl. Add the orange blossom water and ¼ cup of water and microwave on high until the peels are soft and slightly translucent, about 2 minutes. Stir in ¼ cup of the sugar and microwave until the liquid is syrupy and the peels are shiny, 2–4 minutes.
To a medium bowl, add the remaining sugar. Using a fork and working in batches, quickly and carefully transfer the orange peels to the sugar. Toss to coat, removing any clumps before the peels cool. Transfer the sugared peels to a parchment-lined plate.
To serve, run a paring knife around the perimeter of the pan and invert the cake onto a platter. Drizzle the glaze over the cake, then sprinkle with the candied orange peel.

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The Film Maker

Oisin Kelly — Fri, 11 Mar 2022 17:34:57 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

The peaty smoke of Connemara single malt Irish whiskey is offset by chocolate and citrus flavors in the Film Maker cocktail, a darkly sophisticated nightcap, based on a drink once enjoyed by director Alfred Hitchcock. The finished cocktail, which is adapted from one served by Oisin Kelly at Dublin’s Sidecar Bar, has a layer of crema on top, which forms when the juices froth during shaking. Garnish with a dusting of cocoa powder—Kelly prefers Cadbury’s Fairtrade Bournville.

Featured in “Ireland’s Whiskey Renaissance Lets You Celebrate St. Patrick’s Day–Minus the Green Beer.”

Yield: serves 1

Time: 10 minutes

Ingredients

For the honey-marmalade syrup:

Peel from 2 medium lemons, white pith removed
Peel from 2 medium oranges, white pith removed
2 tbsp. honey
2 tbsp. orange marmalade

For the cocktail:

1½ oz. Grand Marnier
1 oz. honey-marmalade syrup
1 oz. pineapple juice
¼ oz. fresh lemon juice
1 tsp. peated single malt Irish whiskey, such as Connemara
4 dashes chocolate bitters
Cocoa powder, for dusting

Instructions

Make the honey-marmalade syrup: In a small bowl, muddle the lemon and orange peels to release their oils. Add the honey, marmalade, and ½ cup of boiling water and stir to combine. Set aside to cool to room temperature, then strain into a jar and use immediately or refrigerate for up to 1 month.
To a cocktail shaker filled with ice, add the Grand Marnier, 1 ounce of the reserved honey-marmalade syrup, the pineapple and lemon juices, whiskey, and bitters. Shake well until chilled, then strain into a chilled Nick and Nora or martini glass. Dust the surface lightly with cocoa powder, if desired, then run the tip of a toothpick through the foam in a left-to-right motion to make a decorative flourish. Serve immediately.

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The Elmer Orange Shake

Elliston Place Soda Shop — Thu, 10 Mar 2022 03:15:07 +0000

Photography by Emily Dorio

The Elmer is a favorite of old-timers at Elliston Place Soda Shop in Nashville, Tennessee, which has operated on the same street corner since 1939. If apocryphal sources are to be believed, the Elmer gets its name from the glue mascot of the same name. While this might seem out-of-place now, Elmer was originally introduced to the world in the 1940s as the husband to the Borden Dairy Company’s far better-known dairy mascot, Elsie. (Borden would later go on to launch their chemicals division with Elmer as the face.)
This tart-forward recipe, passed down orally for most of its history, combines just two ingredients: orange sherbet and buttermilk, blended together into a frosty shake that’s perfect for beating the Tennessee summer heat.

Featured in “Despite Nashville’s Rapid Growth, the City’s Longtime Restaurants Hold on to Its Community Spirit.”

Yield: serves 1

Time: 5 minutes

3 cups (10 oz.) orange sherbet
1 cup buttermilk

Instructions

To a blender, add the orange sherbet and buttermilk. Blend until smooth and pour into a tall glass. Serve immediately with a straw.

The Best Vitamix Blenders of 2022

Courtesy Vitamix

They’re the Cadillac of blenders. Here’s how to pick your ride >

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Orange Chocolate Pound Cake

Camilla Wynne — Sat, 19 Feb 2022 02:57:59 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Toronto-based master preserver and baker Camilla Wynne showcases her own homemade whole citrus marmalade in this moist and tender orange chocolate pound cake recipe. Find her easy-to-follow marmalade method here—but if you’re in a hurry, we’ve found that a good-quality store-bought version is a suitable substitute. Each slice of this dense and tender loaf sports a marbled swirl of rich bittersweet chocolate and sunny and aromatic citrus.

Featured in “Make That Peak-Season Winter Citrus Last All Year Long,” by Camilla Wynne.

Yield: Makes 1 loaf

Time: 2 hours 25 minutes

Nonstick baking spray
3½ oz. dark chocolate, finely chopped (½ cup)
2 Tbsp. cocoa powder
2½ cups all-purpose flour
1¼ tsp. baking powder
½ tsp. kosher salt
20 Tbsp. unsalted butter, softened
1¾ cups sugar
5 large eggs, at room temperature
2 tsp. vanilla extract
⅓ cup orange marmalade, finely chopped
2 tsp. finely grated orange zest

Instructions

Position a rack in the lower third of the oven and preheat to 350°F. Grease a 9- by 5- by 3-inch loaf pan; line the pan with parchment and set aside.
In a small metal bowl set over a pot of simmering water, add the chocolate and melt, stirring occasionally until smooth, 2–3 minutes. Remove from the heat, then whisk in the cocoa until smooth and set aside.
Into a medium bowl, sift the flour, baking powder, and salt. Set aside.
To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high until pale and fluffy, about 5 minutes. Turn the speed down to medium and, one by one, add the eggs, beating well and scraping down the sides and bottom of the bowl with a silicone spatula between each addition. Beat in the vanilla, then turn the speed down to low, add flour mixture, and mix just until incorporated. Turn the speed up to medium-high and beat until the batter is emulsified and completely homogenous, about 30 seconds. Transfer half of the batter to a medium bowl and stir in the chocolate-cocoa mixture until combined. To the other half of the batter, stir in the marmalade and orange zest.
Using two ¼-cup cookie scoops (or two large spoons), scoop alternating mounds of each batter into the prepared loaf pan. Using an offset spatula or a butter knife, smooth the top surface, then slice a channel about ½-inch deep down the center of the length of the cake (this will help to create an even indent while it bakes). Transfer to the oven and bake, rotating the pan 180 degrees about halfway through cooking, until the cake is golden brown and a toothpick inserted in the center comes out clean, 70–85 minutes. (Tent the cake loosely with foil if it starts to get too dark before it is cooked through).
Remove the cake from the oven and cool in the pan for 20 minutes, then use the edges of the parchment to lift it out of the pan and place on a wire rack to finish cooling to room temperature. Cut into slices and serve. Completely cooled leftovers may be wrapped tightly and plastic wrap and stored at room temperature for up to 1 week.

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Orange Recipes

Organic — Mon, 18 Mar 2019 22:31:21 +0000

Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter. Todd Coleman

With a flavor that can range from very tart to sugary-sweet, oranges star in everything from bright winter salads to richly-scented cakes.

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can’t find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »

See the Recipe Christopher Hirsheimer

While visiting New York City’s Gramercy Tavern, pastry chef Claudia Fleming garnished this dessert with the cinnamon stick and star anise used to poach the oranges; she also drizzles the plate with a bit of creme fraiche. See the Confit of Oranges filled with Orange Sorbet recipe »

Candied Orange Peels

Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection.

See the Recipe Christopher Hirsheimer

See the Recipe David Sawyer

Roasted Fresh Ham with Orange Glaze

See the Recipe

Orange and Radish Salad

Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Get the recipe for Orange and Radish Salad »

Fresh uncured ham makes a wonderful holiday roast: It’s a good, big cut for a party, tender and marbled but not fatty. Oranges, with their clean, citrusy spark, are an excellent foil for the pork’s rich taste. See the recipe for Roasted Fresh Ham with Orange Glaze »

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.

Fermented Beets with Orange and Ginger

This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.

Peas with Orange and Mint

Fresh orange juice and plenty of mint enliven ordinary frozen peas. Get the recipe for Peas with Orange and Mint »

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »

See the Recipe Anna Stockwell

Orange, Pineapple, and Walnut Fruitcake

Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself.

Orange Glaze

Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.

The recipe for this classic French dish is based on one in James Peterson’s Glorious French Food. Get the recipe for Duck a l’Orange »

Orange Cake (Portokalopita)

Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture. Get the recipe for Orange Cake (Portokalopita) » **

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Roasted Turkey with Achiote Citrus Marinade

Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird. Get the recipe for Roasted Turkey with Achiote Citrus Marinade »

Roasted Beets with Orange and Crème Fraîche

Roast Duck with Mandarin Orange Sauce

This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth. A final roast results in juicy meat and crisp skin. Get the recipe for Roast Duck with Mandarin Orange Sauce »

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