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Duck à l'orange, orange duck, or canard à l'orange is a French dish in ''
Duck à l'orange, orange duck, or canard à l'orange is a French dish in ''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 ...
'' consisting of a roast
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 ...
duck
Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a fo ...
with a bigarade sauce.
Another dish called ''canard à l'orange'' is braised
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, coco ...
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
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 ...
References
{{DEFAULTSORT:Duck a l'orange Duck dishes French cuisine Citrus dishes