Best Duck Bigarade Recipes

Bigarade Sauce Recipe image

Provided by G. Stephen Jones

Categories Sauces

Time 25m

Number Of Ingredients 7

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) image

Provided by threeovens

Categories Sauces

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

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