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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]
Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair . [ 1 ]
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Pages in category "Duck dishes" The following 23 pages are in this category, out of 23 total. This list may not reflect recent changes. A. Almond pressed duck; B.
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Duck a l'orange 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 .
Caneton Rouennais à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise. Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors". [1]