Roast duck bigarade

1 Servings

Ingredients

Quantity Ingredient
4½ pounds Duck
1 tablespoon Butter
Salt & pepper
¾ cup White wine
1 Lemon
1 Orange
1 tablespoon Sugar
1 tablespoon Sherry
1 cup Orange juice
2 tablespoons Brandy
1 tablespoon Cornstarch

Directions

Preheat oven to 375. Rub duck with butter & season with salt & pepper.

Place in roasting pan & add wine. Place in oven & roast 2-2½ hours.

Baste every 15-20 minutes with wine. Grate orange & lemon rinds into sauce pan. Melt sugar in pan with sherry & cook until caramel in color, be careful not to burn. Add juices & brandy. Simmer 5 minutes.

Cut orange into segments & add to sauce. Remove duck from oven when done. Carve & place on platter. Drain fat from pan & add sauce to duck drippings. Mix a little water with cornstarch & add to sauce.

Bring to boil for 2 minutes. Pour over duck & serve.

File

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