Select Page

Sauce Bigarade
Recipe type: Sauce
Cuisine: French
Serves: 4 Cups
To serve with roasted poultry, particularly "canard a' l'orange".
  • 2 oranges
  • 1 lemon
  • 3 tbsp. sugar
  • 1 cup wine vinegar
  • 1 cup dry white wine
  • additional oranges for serving
  • ½ cup Curacao
  • 1 tbsp. currant jelly
  • 1 tsp. cornstarch
  • 2 cups (5dl.) espagnole sauce (made with duck parts if sauce is used for canard a' l'orange)
  1. Cut into very fine strips the rind of the oranges and the lemon.
  2. Blanch them by putting them in cold water, bring the water to a boil and boil 5 minutes.
  3. Drain and set aside.
  4. In a heavy bottom sauce pan melt the sugar and 2 tbsp. water until caramelized or amber color.
  5. When cool, add the vinegar and the juice of the 2 oranges and the lemon.
  6. Reduce it to half the quantity by boiling.
  7. Add the espagnole sauce and the reserved blanched rind.
  8. Simmer a few minutes, then add the currant jelly and the cornstarch diluted with a little cold water.
  9. Simmer some more.
  10. Taste for seasonings.
  11. Add about 4 additional sliced oranges, and serve around the duck.
  12. Pour thesauce over the whole dish.