Roast duck bigarade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | pounds | Duck |
| 1 | tablespoon | Butter |
| Salt & pepper | ||
| ¾ | cup | White wine |
| 1 | Lemon | |
| 1 | Orange | |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Sherry |
| 1 | cup | Orange juice |
| 2 | tablespoons | Brandy |
| 1 | tablespoon | Cornstarch |
Directions
Preheat oven to 375. Rub duck with butter & season with salt & pepper.
Place in roasting pan & add wine. Place in oven & roast 2-2½ hours.
Baste every 15-20 minutes with wine. Grate orange & lemon rinds into sauce pan. Melt sugar in pan with sherry & cook until caramel in color, be careful not to burn. Add juices & brandy. Simmer 5 minutes.
Cut orange into segments & add to sauce. Remove duck from oven when done. Carve & place on platter. Drain fat from pan & add sauce to duck drippings. Mix a little water with cornstarch & add to sauce.
Bring to boil for 2 minutes. Pour over duck & serve.
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