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 The sauce was originally made with sour Seville oranges (_bigarade_ is the Provençal term for these sour citrus), and if you can find them, by all means use them.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.
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.
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHICKEN BIGARADE
This is from my Eat Well, Stay Well cookbook. The sauce would also be good over pork chops or leftover roast turkey. Bigarade is the French name for the Seville orange.
Provided by dicentra
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 2 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Sauté the chicken for 2 minutes per side until golden. Transfer to a plate.
- Add the bell pepper and the remaining 1 teaspoon of olive oil and sauté for 3 minutes or until crisp tender. Add to the plated chicken.
- Add the sugar to the pan and cook for 3 minutes until caramelized. Add the vinegar and cook for 30 seconds.
- Add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
- Return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through. Stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
- Meanwhile with a small paring knife, peel the oranges. Separate the orange sections from the membranes and stir the segments into the pan. Serve the chicken with the sauce and oranges.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 369.3, Carbohydrate 24.1, Fiber 2.5, Sugar 16.1, Protein 28.8
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