The fir eats / Kristina Vanni
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Duck Orange Sauce | Duck à l'Orange | Bigarade Sauce | Orange Sauce for Duck | Orange Sauce
Duck a l'orange is possibly one of the most copied French recipes of all time. The dish first rose to fame in the 1960s when French cuisine exploded in popularity in America thanks in part to this recipe for seared duck breast glazed with a sweet orange sauce. Orange pairs well with duck as the citrus cuts through any fattiness but it remains sweet unlike lemon. This delicate dish is a great addition to party menus and romantic dinners. The simple sauce can be made ahead of time and you can sear the duck just before serving.
Always use the thickest duck breasts you can find. Often called duck magret in French they have a good layer of fat that is so important for keeping the meat moist and adding lots of flavour. Don’t be put off by the fat: much of it is rendered during cooking and can be used in a variety of other recipes including classic pommes sauté (fried potatoes). Serve duck à l’orange with simple side dishes such as rice pilaf and steamed green beans.
2 tablespoons sherry vinegar
