Duck Bigarade

Ingredients

• a young and very tender duck
• four gills of espagnole or brown sauce
• an orange
• the juice of a lemon
• two ounces of fine butter
• a dash of cayenne pepper

Method

1. 1

   Roast duck for 15-25 minutes.

2. 2

   Prepare sauce by cooking orange peel in boiling water, then mix with brown sauce, cayenne, orange juice, lemon juice, and butter.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 32. The excerpt below is the record exactly as published.

Duck Bigarade To Roast: Select a young and very tender duck, pre- pare and truss it for roasting. It should be roasted on the spit or in the oven for fifteen to twenty-five minutes, according to its size and the heat of the fire. A domestic duck ought to be served quite rare, and should be killed without bleeding. Dish it after untruss- ing and pour over it a little of its gravy. Sauce Bigarade : Peel an orange without touching the white parts, cut the peel up into small, fine julienne. Plunge it into boiling water, and cook until it is tender. Drain and enclose it in a covered saucepan with four gills of espagnole or brown sauce. Just when ready to serve finish the sauce with a dash of cayenne pepper, meat glaze, the orange juice and the juice of a lemon, strain through a tamis, adding two ounces of fine butter

Cook this with the app: pantry check, scaling, and the assistant.