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  2. Duck sauce - Wikipedia

    en.wikipedia.org/wiki/Duck_sauce

    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 .

  3. Bigarade sauce - Wikipedia

    en.wikipedia.org/wiki/Bigarade_sauce

    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 ]

  4. List of sauces - Wikipedia

    en.wikipedia.org/wiki/List_of_sauces

    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]

  5. Peking Duck Recipe - AOL

    homepage.aol.com/food/recipes/peking-duck

    Now you are ready to make Chinese fajitas: Roll some of the duck meat, green onions, cucumber, and a smear of Chinese sweet noodle sauce up in a Mandarin pancake, eat, and repeat. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.

  6. Duck à l'orange - Wikipedia

    en.wikipedia.org/wiki/Duck_à_l'orange

    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]

  7. Peking Duck Recipe - AOL

    www.aol.com/food/recipes/peking-duck

    Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...

  8. Gastrique - Wikipedia

    en.wikipedia.org/wiki/Gastrique

    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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