Talk:Duck à l'orange

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Unbelievable

Unbelievable you don't have this by its universally known name.

I'm not sure whether "Duck à la Banana" should be included as a note. Probably not. Reynardo (talk) 13:36, 23 January 2012 (UTC)[reply]

But what precisely is it?

The article in its current form does not clearly state what Duck à l'orange is, or approximately how it is made, or what the important ingredients are (other than duck).

Drsruli (talk) 22:07, 11 July 2021 (UTC)[reply]

Even worse, the abstract is now confusingly inconsistent: [...] or canard à l'orange is [...] a roast duck with a bigarade sauce. Another dish called canard à l'orange is braised rather than roasted. McSinyx (talk) 11:39, 23 October 2023 (UTC)[reply]

Papero alla melarancia

Re the claim that duck à l'orange was invented in Italy under the name "Papero alla melarancia" and introduced to France by the cooks of Catherine de Medici, the Oxford Companion to Italian Food lists this under "Myths" (p. 341), and calls it "barefaced invention" by an Italian restaurateur in London. What's more, the term doesn't appear at all in Google Books before 1990. Duck à l'orange may well have existed in Italy under some other name -- but that requires a reliable source, not a random blog. --Macrakis (talk) 14:26, 23 July 2021 (UTC)[reply]

Papero alla melarancia

"Duck à l'orange may well have existed in Italy under some other name -- but that requires a reliable source, not a random blog." Eros Villagrossi, Viaggio nell'emisfero del gusto, Youcanprint, 2015, p. 424. There, you have it 82.54.44.31 (talk) 09:36, 7 August 2023 (UTC)[reply]