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Wild duck with Bigarade sauce



Serves 4

•    2 wild ducks
•    100 g of butter
•    4 oranges
Bigarade sauce:
•    50 g of sugar
•    5 cl of vinegar
•    5 cl of fond brun (a rich brown stock)
•    1 glass of Bigarade



Preparation: 30 min
Cooking: 40 mins

Singe off any remaining feathers, empty and truss the ducks.
Roast in a hot oven (240°C) for 20 minutes.
To make the BIGARADE sauce: use the sugar, vinegar and Bigarade to make a light caramel.
Dilute with the brown stock. Bring to the boil and cook for 5 mins.
Peel and slice the oranges, removing the pith. Add any orange juice recovered to the sauce.
Coat the ducks with the sauce and decorate with the orange slices.