Duck à l'orange

Duck à l'orange (at right)

Canard à l'Orange is a classic French dish in which a duck is roasted and served with an orange sauce.[1][2] The Italians claim it migrated from Italy to France.[3]

Variations

Duck à l'Orange is an Anglais interpretation of the French dish, made popular in the UK in the 1960s - in many cases it replaced the traditional orange sauce with a sauce made of orange squash and gravy powder.[4] In the USA, the term usually refers to Canard à l'Orange.

Vit Nau Cam is a Vietnamese interpretation of the dish, with additional spices and aromatics.

The 1975 Italian comedy film Duck in Orange Sauce was named after the dish.

It is darkly referenced in the 1995 Australian film Babe.

References

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Canard à l'orange.
  1. ↑ 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.
  2. ↑ Peterson, J. (2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. pp. 379–380. ISBN 978-0-544-18655-2.
  3. ↑ Young, Elizabeth (2012-11-22). "Duck all'arancia". The Florentine. Retrieved 2014-03-31.
  4. ↑ Heston's Feasts Series 2 episode 1- Heston Blumenthal Tue 6 April 2010


This article is issued from Wikipedia - version of the 11/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.