This is another classic French poultry dish, this time from the Rouen region of France.The first records of the dish date only back to the 19th century, but serving roast meatswith fruit has been a common thread in cuisines throughout the world for hundreds -- ifnot thousands -- of years. Duck à l’orange consists ofslightly fatty roast meat served with a sauce laced with sharp fruits that cut through therichness of the animal flesh.Makeit here. Continue Reading


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