Duck à l'orange stands as an iconic French dish, showcasing a succulent roast duck with crispy skin paired with a fragrant sweet-and-tangy sauce called sauce bigarade. This orange-infused sauce enhances the overall flavour profile, expertly complementing the richness of the roasted duck.

INGREDIENTS:

• 15g (1 tbsp) butter
• ½ onion, peeled and sliced thinly
• 60ml (4 tbsp) orange liqueur
• 75ml (5 tbsp) white wine
• 2 oranges, juiced
• 100ml (⅖ cup) vegetable stock
• 45ml (3 tbsp) orange marmalade

SERVES:

• 4

COOKS IN:

• Prep: 5 min
• Cooking: 20 min

DIFFICULTY:

• EASY

METHOD:

• Melt the butter in a frying pan and cook the onions until softened and translucent, which will take about 3-5 minutes.
• Juice the oranges using the K-Mojo DigiMaster’s Citrus Juicer.
• Add the orange liqueur and white wine to deglaze the pan. Let it bubble for 30 seconds.
• Add orange juice and stock, and simmer together for 5 minutes.
• Sieve the mixture into a bowl, essentially removing the onions, and return the smooth sauce to the frying pan.
• Bring the sauce back to a simmer, then stir in the marmalade.
• Simmer until the desired thickness is achieved. This can take up to 10 minutes.
• Serve immediately with pan-fried duck breast or oven-roasted duck, and green vegetables plus potato mash.
• Enjoy!

TIPS:

• If you are fond of a stronger orange flavour, add the zest from the used oranges to the sieved sauce.
• If you want a quick method to thicken the sauce, use 2g (1 tsp) of cornflour mixed with a bit of hot water to form a slurry. Slowly drizzle it into the sauce while stirring vigorously to avoid lumps forming.
• This sauce is suitable for refrigerating and reheating to be enjoyed at a later opportunity.