9/7/17 – Duck


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

I’m back from my Labor Day hiatus! In both the extended Holy Week segment, and with the questions this week, we’ve only got one F/D question to discuss, which I’ll do tomorrow.

In the meantime, enjoy today’s questions about duck, which I mainly chose only to have today’s cover photo in the blog. Enjoy!

1. Seen here is the duck version of what meat dish, traditionally a boned thigh part of poultry, stuffed with forcemeat, and shaped into an egg or back into a leg shape?

Question 1

2. Duck l’Orange is a classic French dish that traditionally uses a bigarade sauce, which is made the juice and rind of a bitter orange (whose French name is where the sauce takes its name). Another name for the bitter orange is derived from what non-French city?

Question 2

3. Seen here is a roast duckling, associated with the duck-farming of which American island? Around 95% of all ducks sold and consumed in the US are this island’s variety of the Pekin duck. The island also names a five-alcohol cocktail which was supposedly created at the Oak Beach Inn.

Question 3

4. Name the chef seen here. Known for his Cajun and Creole recipes, this chef (who passed away 2015), is credited with popularizing the turducken as an American dish.

Sugarplum Ball
Question 4

5. What color is duck sauce?



1. Ballotine
2. Seville
3. Long Island
4. Paul Prudhomme
5. Orange

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