Home > RECIPES > Duck à l’orange with Bigarade sauce (bitter orange)

Duck à l’orange with Bigarade sauce (bitter orange)



Serves 4

•    1 duck (800-900 g)
•    1 baking apple
•    1 petit-suisse (or 30g fromage frais if not available)
•    salt, pepper
•    2 tablespoons of peanut oil
•    500 g vegetables cut into 1-cm cubes (carrots, celery, leeks green part, onions, garlic)
•    200 ml white wine

Sauce :
•    100 ml fruit vinegar
•    30 g sugar
•    2 oranges (zest and juice)
•    10 g butter
•    1 glass of Bigarade


Cut the duck wings, stuff the duck with the chopped apple
and the petit-suisse; season.
Brush the duck with oil and rub with salt and pepper. Roast
in a hot oven (250°C) to seal in the juices, turning regularly.
Continue to cook for 2 hours at 180°C, basting every
15 mins. Add the vegetables after 1 hour. 30 minutes later;
deglaze with the white wine.
When cooked, cut the duck into pieces like a chicken.
Caramelize the sugar in a pan, add the vinegar and the glass of Bigarade and
Add the orange zest and the butter. Pour in the orange juice and cooking
juices to obtain a nice consistency.
Serve with corns and vegetables.