Duck Orange Sauce | Duck à l’Orange | Bigarade Sauce | Orange Sauce for Duck | Orange Sauce

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine is lower in calories, while grape juice is budget-friendly.

Zest three oranges and one lemon using a zester or potato peeler, avoiding the pith.

Julienne the zest into sticks after zesting.

Start a saucepan filled with water and bring it to a boil.

Once boiling, add the zest and blanch for 5 minutes.

Strain the zest and prepare a cold water bath to cool them down.

Juice the three oranges to yield approximately 1 cup (237 mL) of juice.

In a saucepan, combine 3 tablespoons of sugar and 1/3 cup (79 mL) of red wine vinegar.

Cook the sugar and vinegar mixture until it reduces to a syrupy consistency, skimming off impurities as needed.

Add the orange juice to the gastrique and stir to combine.

Add brown veal stock to the mixture and bring to a boil, skimming off impurities throughout the reduction process.

Reduce the sauce by half until it reaches a thick consistency.

Sauté duck breasts in a sauté pan, starting skin side down to render the fat, then flip to cook the other side, ensuring not to burn the fond.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens