Duck à l'orange
duck a l'orange, canard à l'orange, canard 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. Duck à l'orange is an English interpretation of the French dish, made popular in the UK and US in the 1960s.
Source: Wikipedia
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