Here's a lovely image of canard a l'orange from Flickr user franziskas garten. That is for sure one dead duck. Let's hope the resurgent UT can cook up a similar dish on Saturday against Oregon, with some extra zingy orange flavor on top. Chef Dooley (fingers crossed) can provide the instructions for gutting and roasting.
Turnover here is key and notice that in this recipe, you don't.
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