Canard à la Bigarade (Duck with Bitter Orange Sauce)
Canard à la Bigarade is a classic French dish featuring roasted duck served with a slightly bitter orange sauce. The combination of sweet and bitter flavors creates a sophisticated and memorable dish.
Nutrition
Calories: 450cal
Carbohydrate: 20g
Protein: 35g
Fat: 25g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
4 Servings
Ingredients
- 1 whole duck (about 4-5 pounds), cleaned and patted dry
- 2 bitter oranges (or regular oranges with 1 tablespoon (15ml) lemon juice)
- 1/2 cup (120ml) sugar
- 1/2 cup (120ml) white wine vinegar
- 1 cup (240ml) chicken broth
- 1 tablespoon (15ml) cornstarch
- 2 tablespoons (30ml) water
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the duck with salt and pepper, both inside and out. Place the duck in an oven-safe skillet or roasting pan.
- Roast the duck in the preheated oven for 1 hour and 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck occasionally with its own juices.
- While the duck is roasting, prepare the bitter orange sauce. In a saucepan, combine the zest and juice of the bitter oranges, sugar, and white wine vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the chicken broth to the saucepan and continue to simmer for 10 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and cook for 2-3 minutes, or until the sauce thickens.
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Serve the duck with the bitter orange sauce drizzled over the top. Garnish with chopped parsley.
- Tip: Serve with roasted potatoes or a fresh green salad for a complete meal.