© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Pronounced ( bee-gah-RAHD), it is a classic French brown sauce flavored with oranges and served with duck. Bigarade sauce combines beef stock, duck drippings, orange and lemon juice, blanched orange peel, and if desired, Curaçao. The original French recipe used bitter Seville oranges (bigarade is French for "bitter orange"). Today's cooks should avoid using overly sweet citrus in this sauce.
1 tablespoon finely chopped shallots
1 ounce butter — ¼ stick
½ cup port wine
2 fluid ounces Grand Marnier
3 fluid ounces ounces demi-glace
2 large oranges with zest removed first, peeled and sectioned
2 fluid ounces fresh squeezed orange juice
Melt butter in a sauce pan and sauté shallots for approximately 2 minutes, until transparent. Add port wine, Gran Marnier, and fresh orange juice and reduce for approximately 2 minutes. Add demi-glace, and stir with a whisk till demi-glace is dissolved. Add water and simmer for approximately 2 to 3 minutes, until sauce begins to thicken. Stir sauce and return liquid to pan. Add orange zest and simmer for approximately 2 minutes, then add the orange sections and serve over duck breasts.