Bigarade Sauce RecipeOrigin: Britain Period: Traditional |
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This is a tart orange sauce, traditionally made with bitter oranges that is served as a counterpoint to rich fatty birds such as duck and goose. To work best this sauce needs Seville or similar oranges Ingredients:
freshly-grated zest of 1 Seville (or other bitter) orange 
Bigarade Sauce Preparation:Method:Combine the sugar and vinegar in a pan and heat until it melts and forms a dark brown caramel colour. Add the brandy, orange and lemon juice, bring to a simmer and cook gently for 5 minutes. Drain any excess fat from the tin in which the meat (typically duck or goose) was roasted and add the orange zest and the orange sauce to the sediment. Blend the cornflour with a little water to a smooth paste then whisk into the mixture. Return the tin to the heat, bring the mixture to a boil and cook for about 3 minutes, stirring constantly (or until well thickened). Adjust the seasoning to taste and serve. |
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