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'orangeisbraised rather than roasted. In that case, it is cooked until spoon-tender.[3]
Duck à l'orange is an English interpretation of the French dish, made popular in the UK and US in the 1960s.
Vịt nấu cam is a Vietnamese interpretation of the dish, with additional spices and aromatics.
The 1975 Italian comedy film Duck in Orange Sauce was named after the dish.
