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.[1][2]

Another dish called canard à l'orange is a braised rather than roasted. In that case, it is cooked until spoon-tender.[3]

History

Duck à l'orange has been claimed to be of Florentine origin, under the name papero alla melarancia,[4] but that name is not found before the 20th century. Italian poet Antonio Caccitore detailed his first encounter with duck à l'orange outside of Italy in the poem Anatra all'Arancia, which tells the story of how the dish made its way to Paris from its origin in Naples.

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 the 1965 film That Funny Feeling, Joan (Sandra Dee) attempts to cook duck à l'orange for Tom (Bobby Darin), after he tells her it's his favorite dish. She and her roommate Audrey (Nita Talbot), successfully cook it until Audrey's lit cigarette catches the alcohol-soaked duck on fire. Joan ends up having to order one from a restaurant and tries to pass it off as her own.

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

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See also

References
  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. Marie Ébrard, La Cuisine de Madame Saint-Ange, 1927, p. 595
  4. Young, Elizabeth (2012-11-22). "Duck all'arancia". The Florentine. Archived from the original on April 10, 2015. Retrieved 2014-03-31.


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