Tangy Orange Sauce Recipe

Known as Sauce Bigarade, this is the perfect accompaniment for roast duckling and rich game. For a full mellow flavor it is best made with the rich roasting-pan juices.

Serves 4-6

Ingredients:

roasting-pan juices or 2 tablespoons butter

1/3 cup all-purpose flour

1/2 pint hot stock (preferably duck)

2/3 red wine

2 Seville oranges or 2 sweet orange plus 2 teaspoons lemon juice

1 tablespoon orange-flavored liqueur 

2 tablespoons red current jelly

salt and ground black pepper

Method:

1. 
   Carefully pour off any excess fat from the roasting pan, leaving the rich meat juices behind, or melt the butter in a small saucepan.
2. Sprinkle the flour into the juices or butter and cook, stirring continuously, for about 4 minutes, or until the mixture is lightly browned.
3. Off the heat, gradually blend in the hot stock and wine. Return to the heat and bring to a boil, stirring continuously. Lower the heat and simmer gently for 5 minutes. 
4. Meanwhile, using a citrus zester, peel the zest thinly from one orange. Squeeze the juice from both of the oranges.
5. Place the zest in a small pan, cover with boiling water and bring back to a boil. Simmer for 5 minutes, then strain and add the zest to the sauce.
6. Add the orange juice to the sauce, along with the lemon juice, if using, and the liqueur and jelly. Stir until the jelly has dissolved. Season with salt and pepper to taste.

Cook's Tip

Seville oranges have a distinctive bitter flavor, which is good for savory dishes, but they have a short season. They can be frozen whole, or you can freeze the juice and zest separately.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.