Duck à l'orange, orange duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.[1][2]
Another dish called canard à l'orange is braised rather than roasted. In that case, it is cooked until spoon-tender.[3]
Variations edit
Duck à l'orange is an English interpretation of the French dish, made popular in the UK and US in the 1960s.
Vịt nấu cam is a Vietnamese interpretation of the dish, with additional spices and aromatics.
In popular culture edit
The 1975 Italian comedy film Duck in Orange Sauce was named after the dish.
See also edit
References edit
Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Canard à l'orange.
- ^ Rodgers, R.; Maclean, H. (2012). The Mad, Mad, Mad, Mad Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook. Running Press. p. 112. ISBN 978-0-7624-4573-8.
- ^ Peterson, J. (2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. pp. 379–380. ISBN 978-0-544-18655-2.
- ^ Marie Ébrard, La Cuisine de Madame Saint-Ange, 1927, p. 595