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
editDuck 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.
See also
editReferences
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- ^ 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