Best Easy Bigarade Sauce Lorange Recipes
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.
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 The sauce was originally made with sour Seville oranges (_bigarade_ is the Provençal term for these sour citrus), and if you can find them, by all means use them.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.
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