Duck Bigarade Recipes

DUCK BIGARADE

Duck Bigarade image

This is a modern rendition of a nineteenth-century recipe that ultimately became the legendary _canard a l'orange_, though it bears little resemblance to the gloppy 1960s version of duck a l'orange served in this country. This is much lighter and just a little bitter. The sauce was originally made with sour Seville oranges (_bigarade_ is the Provençal term for these sour citrus), and if you can find them, by all means use them. Citrus and waterfowl are a perfect pair, and they both happen to be in season at the same time. Any skin-on duck breasts will work with this recipe, but I prefer Muscovy or large wild duck breasts. Serve this dish with roasted or mashed potatoes, polenta, or a wild rice pilaf. A soft white wine is a good choice here, such as a Viognier, a Roussanne, or an oaky Chardonnay.

Provided by Hank Shaw

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 1/2 to 2 pounds duck breasts
Kosher salt
1 tablespoon all-purpose flour
1 cup Basic Duck Stock or chicken stock
Juice of 1 orange, preferably Seville (1/2 cup)
1 shot glass Grand Marnier or other orange liqueur, optional
1 tablespoon cider vinegar or sherry vinegar
1 teaspoon sugar
Grated zest of 1 orange
1/2 sweet orange, quartered and thinly sliced

Steps:

Remove the duck breasts from the refrigerator, salt them well, and set them aside at room temperature for 30 minutes.
Pan sear the duck breasts. You may have to do this in batches. When the breasts are cooked, set them aside skin side up on a cutting board and let them rest, tented with aluminum foil, while you make the sauce.
To make the sauce, pour off all but about 2 tablespoons of the fat from the pan and place the pan over medium heat. Sprinkle the flour into the pan and stir to combine and make a roux. Let it cook, stirring occasionally, for 4 to 5 minutes, until it is the color of coffee with cream.
Add a pinch of salt and stir to combine, then slowly stir in the stock, orange juice, liqueur, and vinegar. Everything will spatter at first, but it will calm down. Add any accumulated juices from the duck to the sauce. Let this boil down until it is a little thinner than the consistency of Thanksgiving gravy. Add the sugar, then taste and adjust with salt. If you want a more refined sauce, pour it through a fine-mesh sieve into a bowl.
To serve, slice the breasts. Spoon some sauce on each plate and top with breast slices. Garnish with the orange zest and orange slices.

BIGARADE SAUCE RECIPE

Bigarade Sauce Recipe image

A wonderful sauce for all your poultry dishes.

Provided by G. Stephen Jones

Categories Sauces

Time 25m

Number Of Ingredients 7

Ingredients

1 orange (Seville if possible)
1 tablespoon shallot (finely minced)
2 tablespoons butter
1 tablespoon sherry vinegar
1 ounce orange liqueur (Grand Marnier, Cointreau or Curacao (optional))
½ cup demi glace
salt & white pepper (to taste)

Steps:

Remove the zest from half of the orange, cut into ¼ inch strips and reserve. Squeeze the juice from the orange and save that too.
Heat up a sauce pan over medium heat. When hot, add the butter and then the shallots. Saute the shallots until translucent, about 3 minutes.
Add the orange juice, vinegar and orange liqueur (optional). Let this reduce for 2 minutes.
Add the demi glace and reserved orange zest to the sauce pan. Let this simmer and reduce down until the sauce is thick enough to coat the back of a spoons.
Taste and adjust seasonings with salt and pepper.
Strain the sauce through a fine mesh strainer or cheesecloth.
Serve with duck, chicken or trout.

EASY BIGARADE SAUCE (L'ORANGE)

Easy Bigarade Sauce (L'orange) image

Make and share this Easy Bigarade Sauce (L'orange) recipe from Food.com.

Provided by threeovens

Categories Sauces

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 oranges
1 lemon
3 cups chicken stock (a mix of the two is best) or 3 cups beef stock (a mix of the two is best)
3 tablespoons red wine vinegar
3 tablespoons granulated sugar
salt & freshly ground black pepper

Steps:

Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.
Squeeze the juice out of all the oranges and the lemon; set aside.
In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.
Add the stock and orange and lemon juices; bring to a boil.
Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.
Once done, the sauce should coat the back of a spoon.
Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.
Season sauce with salt and pepper to taste; serve hot.

Nutrition Facts : Calories 102, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.6, Sodium 172.1, Carbohydrate 20.2, Fiber 2.4, Sugar 14.3, Protein 3.9

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