Originally Posted by
Rebelyell
I love to order duck when I'm in France. Unlike the case in the U.S., it's often served just roasted with no sauce at all. Instead everyone just smears their duck with a little of the French mustard that's always in a jar on the table. When it is served with a sauce, it's rarely the super-sweet, thick sauces that are served in the U.S.
I never see duck offered in the U.S. without it being paired or smothered in a sickly sweet sauce. French mustard is never made available. I detest having excessive sweetness in the food I eat, so generally have to choose my duck entrees very carefully in the U.S. if I order them at all.
Does no one but me and all of the people I see in French restaurants like mustard on their duck rather than a sickly sweet sauce? Is there any reason for this?
To your topic, well it tastes good. It's more of an asian preparation. That said, it's not like the French don't bother with it.
http://chefsimon.lemonde.fr/gourmets...-a-l-orange--4
"Il faut relire l'histoire de Catherine de Médicis, pour comprendre qu'il est probable que ses cuisiniers importèrent cette recette raffinée en France dès le XVIe.
Encore que du côté de Séville, le canard à l'orange existait depuis fort longtemps... préparé, comme il se doit, avec la bigarade ou orange amère, dite aussi orange de Séville.
D'ailleurs, René Lasserre qui mis au point dans son restaurant (Lasserre-Paris) en 1945 LA recette du "Canard à l'orange", était d'origine béarnaise."
http://ja6.free.fr/fichiers/f1098.htm