Duck a l orange bigarade recipe

Duck a l Orange Bigarade recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking to impress your guests with a classic French dish, the Duck � l'orange Bigarade recipe is the perfect choice. This recipe combines succulent roasted duck with a tangy orange sauce, creating a harmonious blend of flavors. The crispy skin of the duck, paired with the sweet and citrusy notes of the sauce, make for a truly delightful culinary experience. Whether you're hosting a special dinner party or simply craving a gourmet meal, this recipe is sure to satisfy your taste buds.

Keywords: Duck � l'orange Bigarade, French cuisine, roasted duck, orange sauce, gourmet meal.

Duck a l orange bigarade recipe details

Duck a l orange bigarade recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

1	duck
	thick honey
	salt
150 ml	dry white wine, heated
3	oranges
1	lemon
15 ml	granulated sugar
15 ml	vinegar
30 ml	brandy
15 ml	cornflour

Instructions

This is a different way of preparing this classic for a festive Christmas dinner, devised a long time ago by the Le Chablis restaurant in Johannesburg.

The richness of the duck is complemented by the sharpness of the sauce not only for Christmas, but all year round. The tarter the oranges the better.

Start by placing the duck (giblets removed) in a large pan of boiling water and simmer firmly for 20 minutes. This removes some of the fat.

Remove from the pan and prick the skin all over

Rub some salt and thick honey into the duck and place in a roasting pan with the heated wine. Place in a pre-heated oven at 190°C for about 1 ½ hours basting frequently.

Meanwhile grate the rind from two of the oranges and the lemon. Squeeze the juice from all of the fruits.

Melt the sugar in a pan with the vinegar and continue cooking until it turns a caramel brown. Do not overcook as it will continue cooking and deepening in colour after it has been removed from the heat.

Add the brandy and the lemon and orange juice and stir well. Return to the heat and simmer gently for 5 minutes.

When the duck is cooked, cut into four (with strong, sharp kitchen scissors) by cutting down the backbone and then straight across between the wing and the leg. Place on the serving plate and keep warm.

Remove the fat from the roasting pan and add the grated lemon and orange rind, stirring well to loosen the sediment. Add the prepared sauce and stir well.

Mix the cornflour with a little water and add to the pan. Bring to the boil and simmer for 2-3 minutes. Adjust seasoning if necessary.

Serve with steamed seasonal vegetables and something to absorb all that lovely sauce.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a