Duck Bigarade
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
2 people
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Calories
435 kcal
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Course
Main Course
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Cuisine
French
Duck Bigarade
Report
This recipe is way better with skin-on breasts, but it'll work with skinless. Figure on 1 breast per person, or 2 per for smaller wild ducks -- or even more for teal.
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Ingredients
- 2 duck breasts
- salt
- 1 tablespoon duck fat lard or olive oil
- 1 teaspoon flour
- 1 Grand Marnier optional, or other orange liqueur, shot glass
- 1 tablespoon cider vinegar or sherry vinegar
- 1/4 cup demi-glace or glace de viande
- orange see above, juice
- 1/2 orange quartered and sliced thinly
Instructions
- Salt your duck breast halves at least 30 minutes before you begin. Let them rest at room temperature during this time.
- Heat the duck fat in a medium saute pan over medium-high heat for 1 minute. Meanwhile, pat the duck breasts dry with a paper towel. Lay the breast halves down in the hot fat and cook, undisturbed, for 5 to 8 minutes. Listen for a steady sizzle, nothing too violent. If the sizzle gets to fierce, turn the heat down to medium.
- Check the skin of the breasts: If they are browned and crispy, turn them over. If not, give them another minute or two. After the breasts are turned, cook for another 2 to 3 minutes. You might also want to "kiss" the thicker side edges of the breast, just to brown them well. When the breasts are cooked, set aside on a cutting board and grind black pepper on the skin.
- To make the bigarade, turn the heat to medium and sprinkle the flour into the pan and stir to combine; this makes a roux. Let it cook, stirring occasionally, until it is the color of coffee-with-cream, about 5 minutes. Add a pinch of salt and stir to combine, then add the glace de viande, vinegar and the Grand Mariner if using. Everything will spatter, but whisk in the orange juice until it gets to a consistency you like. You may need more or less than a whole orange's worth.
- To serve, lay down some sauce, top with slices of the breasts. Garnish with thin slices of orange. It's excellent with mashed potatoes or a wild rice pilaf.
Notes
- If you don't have glace de viande (good supermarkets often have it in jars), boil down stock by half. Watch your salt levels if you do this, though.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
13g
(4%)
Protein
53g
(106%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
180mg
(60%)
Sodium
721mg
(30%)
Potassium
665mg
(14%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
193IU
(4%)
Vitamin C
31mg
(34%)
Calcium
20mg
(2%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 53g | 106% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 180mg | 60% |
| Sodium | 721mg | 30% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 20mg | 2% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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