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Le Chaudron recipe
Sauce Bigarade à l'orange
Bitter orange sauce for duck
⏱ 30 minServes 4Medium140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3oranges, zested and juiced
60 g (2 oz)sugar
50 ml (3½ tbsp)wine vinegar
250 ml (1 cup)veal stock
30 g (1 oz)cold butter
- 3 oranges, zested and juiced
- 60 g (2 oz) sugar
- 50 ml (3½ tbsp) wine vinegar
- 250 ml (1 cup) veal stock
- 30 g (1 oz) cold butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a caramel by melting the sugar with the vinegar in the saucepan until deep amber.
- Deglaze the caramel with the orange juice, stirring to dissolve any crystals into a smooth base.
- Pour the veal stock into the pan and reduce over low heat for 15 minutes until it coats a spoon.
- Blanch the orange zest in boiling water for 2 minutes to remove the bitterness, then drain well.
- Stir the blanched zest into the sauce, then strain it through a fine-mesh strainer until smooth and glossy.
- Off the heat, whisk in the cold butter to make the sauce glossy, then spoon it over duck.
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