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Duck à l'Orange



Duck à l'orange is a French sweet and sour dish, which is unusual in classical French cooking. It is duck served with an orange sauce.

Larousse Gastromique (1971) allows two classical methods. Both call for bitter, Seville oranges.

In the first method, you braise a duck, drain, carve and slice, and arrange the pieces on a platter.

You serve this with a Sauce Bigarade, made like this: Brown 2 teaspoons of sugar, then mix in 3 tablespoons of wine vinegar and simmer a bit to thicken. This first stage is called a "gastrique." Then add the braising juices from cooking the duke, then simmer this all down. Then add the juice of 1 bitter orange and 1/2 lemon. Simmer to reduce again, then strain. Julienne the rind of the orange and the 1/2 lemon. Blanch the rind, drain, add to sauce. Pour sauce over carved duck; serve.

As a second, older method, Larousse indicates to pan fry the duck, remove it from pan, add some veal stock ("blond de veau") or demi-glace sauce, then use this in place of the braising juices in proceeding as above. This older method requires more work, as the "blond de veau" or demi-glace sauces are work in themselves to prepare first.

Modern methods that simplify the work even further include techniques such as roasting the duck, and making a sauce based on a roux, skipping the gastrique and adding an orange liqueur such as Cointreau to bolster the orange flavour.

Some people feel that it was Duck à l'Orange that helped to popularize French cooking in America in the 1960s.



Language Notes

Duck à l'orange, aka Duckling à l'Orange, aka Caneton à l'Orange, properly known in French as "Caneton à la Bigarade."


The French word for duck is "canard", but in cooking, it's referred to as duckling, "caneton."

"Bigarade" is French for Seville oranges.

See also:

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Citation

Oulton, Randal. "Duck à l'Orange." CooksInfo.com. Published 16 January 2011; revised 18 February 2011. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/duck-a-lorange>.

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