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TheDailyMeal: Fading Favorites: 11 Dishes Disappearing from Menus

6. Duck a l’Orange

While the earliest recipes for duck a l’orange trace their roots to early 17th-century France, citrus fruits have been paired with fatty meats since at least the Middle Ages. The classic recipe for canard a l’orange, which was introduced to American palates via high-end restaurants in the 1940s, is still one of the most delicious ways to prepare the bird: a duckling is roasted in a hot oven alongside oranges and thyme, and then the sauce is reduced down with sherry and butter. Unfortunately, by the 1970s, the dish had become somewhat of a running gag at French restaurants, as chefs would corrupt the sauce by adding marmalade, cornstarch, and copious amounts of sugar. The dish died out almost entirely soon afterward, but if you can track down a truly authentic preparation it can truly be a meal to remember.

(Credit: iStockphoto/thinkstock)
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