{"id":1012,"date":"2016-01-01T13:40:04","date_gmt":"2016-01-01T13:40:04","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1012"},"modified":"2016-01-26T16:27:49","modified_gmt":"2016-01-26T16:27:49","slug":"sauce-bigarade","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1012","title":{"rendered":"Sauce Bigarade"},"content":{"rendered":"
\n
Sauce Bigarade<\/div>\n
<\/div>\n
Recipe Type<\/span>: Sauce<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
Serves: 4 Cups<\/span><\/div>\n
To serve with roasted poultry, particularly “canard a’ l’orange”.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 oranges<\/li>\n
  • 1 lemon<\/li>\n
  • 3 tbsp. sugar<\/li>\n
  • 1 cup wine vinegar<\/li>\n
  • 1 cup dry white wine<\/li>\n
  • additional oranges for serving<\/li>\n
  • 1\/2 cup Curacao<\/li>\n
  • 1 tbsp. currant jelly<\/li>\n
  • 1 tsp. cornstarch<\/li>\n
  • 2 cups (5dl.) espagnole sauce (made with duck parts if sauce is used for canard a’ l’orange)<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Cut into very fine strips the rind of the oranges and the lemon.<\/li>\n
    2. Blanch them by putting them in cold water, bring the water to a boil and boil 5 minutes.<\/li>\n
    3. Drain and set aside.<\/li>\n
    4. In a heavy bottom sauce pan melt the sugar and 2 tbsp. water until caramelized or amber color.<\/li>\n
    5. When cool, add the vinegar and the juice of the 2 oranges and the lemon.<\/li>\n
    6. Reduce it to half the quantity by boiling.<\/li>\n
    7. Add the espagnole sauce and the reserved blanched rind.<\/li>\n
    8. Simmer a few minutes, then add the currant jelly and the cornstarch diluted with a little cold water.<\/li>\n
    9. Simmer some more.<\/li>\n
    10. Taste for seasonings.<\/li>\n
    11. Add about 4 additional sliced oranges, and serve around the duck.<\/li>\n
    12. Pour thesauce over the whole dish.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Brown Sauce with Roasted Poultry<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1012","post","type-post","status-publish","format-standard","hentry","category-abcs","course-sauce","cuisine-french"],"yoast_head":"\nSauce Bigarade - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1012\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce Bigarade - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"Brown Sauce with Roasted Poultry\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1012\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T13:40:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T16:27:49+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1012\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1012\",\"name\":\"Sauce Bigarade - 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