From Wikipedia, the free encyclopedia
Content deleted Content added
| Line 4: | Line 4: | ||
|
{{Infobox prepared food |
{{Infobox prepared food |
||
|
| name = Duck à l’orange |
| name = Duck à l’orange |
||
|
| alternate_name = |
| alternate_name = |
||
|
}} |
}} |
||
Revision as of 22:27, 27 November 2025
French dish
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]
According to some historians, the dish traces its roots to the Middle East, particularly, ancient Persia, where meats were cooked with various fruits.[3][4] The original French dish was known as canard à la bigarade referring to bitter Seville oranges.[5][6][7] Other historians suggest a version of the dish was introduced to France by Catherine de’ Medici‘s accompanying cooks when she married King Henry II of France in 1533. However, this claim is debated among food historians.[8][9]
The first officially published recipe of the dish appeared in chef Louis Eustache Ude‘s 1813 book The French Cook, under the name Ducklings à la bigarade. The dish was later formally codified by Auguste Escoffier in his book Le Guide Culinaire where he describes the under canard sauvage à la bigarade.[10] Duck à l’orange gained popularity in the United States in the 1960s partly due to Julia Child‘s Mastering the Art of French Cooking.[11][7]
By the early 21st century the dish was often considered tacky and outdated; food writer Olivia Potts described it as “hard to believe [duck à l’orange] wasn’t always a byword for naff”, and chef Gordon Ramsay described the dish as “the culinary equivalent of flared trousers”.[7]
See also
Media related to Canard à l’orange at Wikimedia Commons
Duck à l’Orange at the Wikibooks Cookbook subproject
References
- ^ 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.
- ^ Peterson, J. (2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. pp. 379–380. ISBN 978-0-544-18655-2.
- ^ Kracklauer, Beth. “Grande Dame: Duck à l’Orange”. Saveur, 24 September 2010. https://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange/.
- ^ D’Artagnan (2016-11-29). “Why Duck & Orange?”. Center of the Plate | D’Artagnan Blog. Retrieved 2025-11-13.
- ^ Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 2014, entry on “Bigarade”.
- ^ Potts, Olivia (2023-01-05). “In defence of duck à l’orange”. The Spectator. Retrieved 2025-11-13.
- ^ a b c Kracklauer, Beth (2010-09-24). “Duck à l’Orange: Grande Dame”. Saveur. Retrieved 2025-11-13.
- ^ Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1996.
- ^ “Duck à l’Orange Recipe”. Serious Eats. Retrieved 2025-11-13.
- ^ Escoffier, Auguste. Le Guide Culinaire. 1903. See entry under “Canard”.
- ^ Child, Julia et al. Mastering the Art of French Cooking. Knopf, 1961.
