Easy Bigarade Sauce Lorange Recipes

SAUCE BIGARADE RECIPE (EASY)

Steps:

• Melt butter in a saucepan until it turns brown. Whisk in the flour, cook until it has browned lightly. Whisk in the white wine and the stock, and cook until thickened, then reduce to a simmer.
• While it is simmering (you want the sauce to reduce a bit), wash and peel the oranges. Cut peel into very thin strips, cook the peel in a little boiling water for about 4 minutes or until tender.
• Juice the oranges, add the juice to the sauce, season, add a splodge of butter, a splodge of the orange liqueur and the drained orange strips.
• Heat through and serve.

EASY BIGARADE SAUCE (L'ORANGE)

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.

BIGARADE SAUCE RECIPE

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.

DUCK BIGARADE

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.

DUCK LEGS BRAISED WITH SEVILLE ORANGES

Steps:

• Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.
• Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.
• Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.
• Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.