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. According to some historians, the dish traces its roots to the Middle East, particularly, ancient Persia, where meats were cooked with various fruits. The original French dish was known as canard à la bigarade referring to bitter Seville oranges. Other historians suggest a version of the dish was introduced to France by Catherine de' Medici's accompanying cooks when she married King Henry II of France in 1533. However, this claim is debated among food historians. The first officially published recipe of the dish appeared in chef Louis Eustache Ude's 1813 book The French Cook, under the name Ducklings à la bigarade.

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