Duck Bigarade Recipes
DUCK BIGARADE
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 The sauce was originally made with sour Seville oranges (_bigarade_ is the Provençal term for these sour citrus), and if you can find them, by all means use them.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
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
A wonderful sauce for all your poultry dishes.
Provided by G. Stephen Jones
Categories Sauces
Time 25m
Number Of Ingredients 7
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)
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
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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- Salt your duck breast halves at least 30 minutes before you begin. Let them rest at room temperature during this time.
- Heat the duck fat in a medium saute pan over medium-high heat for 1 minute. Meanwhile, pat the duck breasts dry with a paper towel. Lay the breast halves down in the hot fat and cook, undisturbed, for 5-8 minutes. Listen for a steady sizzle, nothing too violent. If the sizzle gets to fierce, turn the heat down to medium.
- Check the skin of the breasts: If they are browned and crispy, turn them over. If not, give them another minute or two. After the breasts are turned, cook for another 2-3 minutes. You might also want to "kiss" the edges of the breast, just to brown them well. When the breasts are cooked, set aside on a cutting board and tent with foil while you make the sauce.
- To make the bigarade, turn the heat to medium and sprinkle the flour into the pan and stir to combine; this makes a roux. Let it cook, stirring occasionally, until it is the color of coffee-with-cream, about 5 minutes. Add a pinch of salt and stir to combine, then add the demi-glace, vinegar and the Grand Mariner if using. Everything will spatter, but whisk in the orange juice until it gets to a consistency you like. You may need more or less than a whole orange's worth.
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Duck Bigarade with Orange Recipe - Hank Shaw's Duck Bigarade. This recipe is the original duck l'orange, back in the 1800s. A classic dish for duck breasts, the orange sauce is called bigarade. Hunter Angler Gardener Cook. 20k followers.
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