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Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip [ 1 ] for deep-fried dishes such as wonton strips , spring rolls , egg rolls , duck, chicken, [ 2 ] fish, or with rice or noodles .
Bigarade sauce is an orange sauce prepared on the French dish duck á l'orange. It is based on the gastrique , a caramelized sugar mixed with white vinegar . [ 1 ]
Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31] Bretonne – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) julienne of leeks, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. [32] Charcutière – Sauce Robert (below) garnished with gherkins. [32]
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 braised rather than roasted. In that case, it is cooked until spoon-tender. [3]
Use a third piece of bread to soak up the sauce. If you’re working with an especially juicy or saucy meat such as brisket or leftover Thanksgiving turkey smothered in gravy, ...
The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces, and others, such as the orange sauce for duck à l'orange. The term is often broadened to mean any sweet and sour sauce, e.g., citrus gastrique or mango gastrique. [2]
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gooducken, from goose, duck, and chicken; Hanch, from hot sauce and ranch dressing [10] Honeyracha, from honey and sriracha [11] Ketchili, from ketchup and sweet chili sauce [9] Kranch, from ketchup and ranch dressing [12] Lymon, from lime and lemon [13] Mayocue, from mayonnaise and barbecue [14] [15] [16] Mayomust, from mayonnaise and mustard ...