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This is the classic French sauce for duck - bigarade being the Provençal name for the bitter orange. Serve with grilled duck breasts, roast duck (tuck a quartered fruit in the cavity), or combine with the juices from a pot-roasted pheasant. Also good with grilled pork chops, or a joint of boiled bacon.
This recipe was first published in Wed Dec 01 00:00:00 GMT 1999.