I was the sous-chef and made all the sauces. For my orange substitution, I used the rind of the orange in the simple syrup, then peeled the orange of its white pith and placed slices of orange in the sauce. The flavors worked well together and my husband really liked eating the orange with the duck. One complaint I have about this dish is the number of pans required and then you add on any side dishes that you made and you have a load of dishes.
I made mashed potatoes to go along with it because I had potatoes on hand to use up. I also served carrot souffle because I had that leftover, I usually wouldn't serve two mashed items together. I think this is another dish that comes with bragging rights. I would make it again for a special occasion.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what others did go here