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Duck à l'orange is an
English interpretation of the French dish, made popular in the UK and US in the 1960s.
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The Mad, Mad, Mad, Mad
Sixties Cookbook: More Than 100 Retro Recipes for the Modern Cook
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is a
Vietnamese interpretation of the dish, with additional spices and aromatics.
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rather than roasted. In that case, it is cooked until spoon-tender.
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Glorious French Food: A Fresh
Approach to the Classics
146:. Houghton Mifflin Harcourt. pp. 379–380.
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113:Rodgers, R.; Maclean, H. (2012).
169:La Cuisine de Madame Saint-Ange
119:. Running Press. p. 112.
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16:French and Italian dish
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140:Peterson, J. (2012).
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62:Another dish called
94:List of duck dishes
45:cuisine bourgeoise
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204:Food combinations
153:978-0-544-18655-2
126:978-0-7624-4573-8
64:canard à l'orange
36:canard à l'orange
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48:consisting of a
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23:Duck à l'orange
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194:French cuisine
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189:Duck dishes
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183:Categories
100:References
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88:See also
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