Roast duck with sauce bigarade

Roast duck with sauce bigarade

By
From
Encyclopedia of Food and Cookery
Serves
2–4

In the original French recipe, bitter Seville oranges are used in the sauce. If they are not available, look for oranges that are not too sweet. The duck is roasted, then served with the sauce.

Ingredients

Quantity Ingredient
250ml rich chicken stock
1 teaspoon arrowroot or cornflour
2 tablespoons wine vinegar
2 tablespoons sugar
2 tablespoons orange zest, finely shredded and blanched
125ml fresh orange juice, hot
1 teaspoon lemon juice
2 tablespoons curacao, (optional)
salt and freshly ground white pepper
peeled orange sections, to garnish
Duck, roasted, see recipe for ingredients and method

Method

  1. When duck is cooked, remove to a serving platter and keep warm. Pour off fat from roasting tin and add stock to tin. Bring to the boil, stirring well, and thicken with arrowroot mixed to a cream with a little water. Remove from heat.
  2. In a saucepan, cook vinegar and sugar together over low heat until a light brown colour. Add liquid from roasting tin and simmer for 4–5 minutes. Stir in orange zest, juices and Curaçao, if using. Bring to the boil and season with salt and pepper. Pour a little sauce over duck to glaze (it may be carved first, if desired). Garnish with orange sections and serve remaining sauce separately.
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