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    Sauce Bigarade

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    *mandatory

    Sauce Bigarade

    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.

    Serves: 4

    Ingredients

    • 4 Seville oranges
    • 150ml Cooks' Ingredients Chicken Stock
    • 2tbsp caster sugar
    • 1tbsp sherry or balsamic vinegar
    • 1tsp cornflour mixed with a little water
    • About 25g unsalted butter, cut into small pieces

    Method

    1. Using a small sharp knife or potato peeler, pare the zest of two oranges and cut into very fine strips. Simmer in a little water for 5 minutes to soften, bubble up to evaporate excess water, then add the stock, bubble up again and set aside. Squeeze the juice from all the oranges and reserve.
    2. Dissolve the sugar slowly in a small pan and cook carefully, stirring, until lightly caramelised. Add the vinegar and bubble fiercely for a moment, stirring to make a thick syrup. Stir in the stock and let it bubble up again. Turn down the heat and simmer for 5 minutes. Stir in the reserved orange juice and reheat. (If you are not serving the sauce immediately and are keeping it warm, whisk the cornflour mixture in, then whisk over the heat until the sauce thickens a little.)
    3. Remove the pan from the heat and whisk in the butter, a little at a time, to thicken the sauce and to give it a shine. Taste and season - you may need a little more sugar. Just before serving, stir in any cooking juices from accompanying meats.

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