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Duck Bigarade
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1
Reviews
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By:
Willis Robins
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Duck Bigarade Recipe creates a tasty and elegant roast duck dish using limes, duck, ground pepper, cayenne pepper, brown sugar, vanilla extract, orange peel, small oranges, chicken broth, orange juice, amber rum, butter and cornstarch.
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INGREDIENTS
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2 limes, halved
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1 ready-to-cook duck (about
5 pounds)
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Salt, freshly ground pepper,
and cayenne or red pepper
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2 cups firmly packed brown
sugar
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1 cup water
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2 teaspoons vanilla extract
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1/2 cup orange peel strips
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4 small oranges, halved and
seeded
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2 cups chicken broth
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1/4 cup orange juice
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1/2 cup amber rum
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1/4 cup butter
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1/4 cup cornstarch
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DIRECTIONS
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1:
Squeeze lime juice over the entire duck. Season with salt, pepper, and cayenne. Place on a rack in a roasting pan. Roast, uncovered in a 425°F oven 25 minutes. Turn oven control to 350°F and continue to roast 30 minutes.
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2:
Combine brown sugar, water, and vanilla extract in a large, heavy saucepan. Bring to a boil over high heat and boil about 6 minutes. Add orange peel and orange halves
and continue boiling 1 minute. Remove from heat and cool. Set l/4 cup syrup aside in a small saucepan.
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3:
Transfer duck to a warm platter. Remove fat from roasting pan. Stir in chicken broth and orange juice to deglaze. Heat the rum, ignite it, and when flames die down, pour it into the chicken broth. Heat the reserved syrup until it caramelizes. Add to chicken broth mixture and blend well.
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4:
Mix butter and cornstarch and add to roasting pan. Cook over medium heat, stirring constantly, until the gravy is slightly thicker. Carve the duck. Sprinkle the glazed orange peel strips over the meat. Pour a little gravy over the meat. Serve remaining
gravy separately. Arrange glazed orange halves
around the duck, alternating with bouquets of watercress.
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