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Duck à L'orange
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. Another dish called ''canard à l'orange'' is braised rather than roasted. In that case, it is cooked until spoon-tender.Marie Ébrard, ''La Cuisine de Madame Saint-Ange'', 1927, p. 595 Variations Duck à l'orange is an English interpretation of the French dish, made popular in the UK and US in the 1960s. ''Vit Nau Cam'' is a Vietnamese interpretation of the dish, with additional spices and aromatics. In popular culture The 1975 Italian comedy film ''Duck in Orange Sauce ''L'anatra all'arancia'' (internationally released as ''Duck in Orange Sauce'') is a 1975 Italian comedy film based upon the play by William Douglas-Home and Marc-Gilbert Sauvajon. It was directed by Luciano Salce. For this film Monica Vitti was aw ...'' was named after the dish. See also * List of duck dishes References {{DEFAULTSORT:Duck a l'orange Duck dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canard à L'orange 01
Canard is French for duck, a type of aquatic bird. Canard may also refer to: Aviation *Canard (aeronautics), a small wing in front of an aircraft's main wing * Aviafiber Canard 2FL, a single seat recreational aircraft of canard design * Blériot V canard, an early French aircraft built by Louis Blériot in 1907, and one of the first monoplanes *Voisin Canard, aircraft developed by the Voisin brothers Persons *Marius Canard (1888–1982), French Orientalist and historian * Nicolas-François Canard (c. 1750 – 1833), French mathematician and economist Places *Canard, Nova Scotia, Canada, a group of hamlets and villages *Canard River, a river in Nova Scotia, Canada *Rivière-aux-Canards (River of the ducks), a village in New France (now Canada) from 1670 until 1755 *Rivière aux Canards (Anticosti Island), a tributary of the Gulf of Saint Lawrence in L'Île-d'Anticosti, Quebec, Canada Dishonesty *"Canard" is a dated term for a false, defamatory story **Antisemitic canard, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Bourgeoise
In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class families as distinguished from elaborate restaurant cooking, ''haute cuisine'', and from the cooking of the regions, the peasantry, and the urban poor. The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887). Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) {{JSTOR, 10.1525/gfc.2006.6.3.99 In the late 19th century, cooking schools su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck (food)
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bigarade Sauce
Bigarade sauce is an orange sauce prepared on the French dish duck á l'orange. It is based on the gastrique, a carmelized sugar mixed with white vinegar See also * List of sauces The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored ... References {{DEFAULTSORT:Bigarade sauce French sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Cuisine De Madame Saint-Ange
''La bonne cuisine de Madame E. Saint-Ange'' is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A "classic text of French home cooking", it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Jacky Durand, "Un sacré goût de vieux", ''Libération'' 3 June 201full text/ref> Before writing ''La bonne cuisine'', the author had written a cooking column in her husband's magazine ''Le Pot au Feu'' for twenty years, and much of the content is drawn from that magazine. The book was originally published as ''Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française''; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title ''La cuisine de Madame Saint-Ange' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck In Orange Sauce
''L'anatra all'arancia'' (internationally released as ''Duck in Orange Sauce'') is a 1975 Italian comedy film based upon the play by William Douglas-Home and Marc-Gilbert Sauvajon. It was directed by Luciano Salce. For this film Monica Vitti was awarded with a David di Donatello for Best Actress and with a Silver Ribbon in the same category. The film is named for the culinary dish, Duck à l'orange. Cast *Ugo Tognazzi as Livio Stefani *Monica Vitti as Lisa Stefani, wife of Livio *Barbara Bouchet as Patty, secretary and lover of Livio * John Richardson as Jean-Claude, lover of Lisa *Antonio Allocca as Carmine *Sabina De Guida as Cecilia *Tom Felleghy Tom Felleghy (born Tamás Fellegi; 26 November 1921) is a Hungarian-born Italian actor. He appeared in more than one hundred films since 1958. Filmography References External links * 1921 births Possibly living people Hungarian ma ... as Livio's colleague References External links * 1975 films Films d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck As Food
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Dishes
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao. In Cantonese cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
