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.

Another dish called canard à l'orange is braised rather than roasted. In that case, it is cooked until spoon-tender.

Variations
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.

In popular culture
The 1975 Italian comedy film Duck in Orange Sauce was named after the dish.