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Duck à l'orange

Duck á l'orange, orange duck, or canard á l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. Another dish called canard á 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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