Roast Wild Ducks with Bigarade Sauce

Ingredients

• Roast the wild ducks
• Pare as thin as possible the oranges (sweet limes)
• Melt an ounce of butter
• a dessert-spoonful of flour
• a breakfast-cupful of common stock
• a pinch of sifted sugar
• a table-spoonful of Marsala
• a tea-spoonful of chilli vinegar

Method

1. 1

   Cut oranges into thin shreds and boil in water for five minutes.

2. 2

   Melt butter, stir in flour, add stock, seasoning, orange juice, sugar, Marsala, and chilli vinegar.

3. 3

   Add boiled rinds, stir until sauce boils, and serve in a boat.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 197. The excerpt below is the record exactly as published.

Roast the wild ducks, and serve them with this sauce : — Pare as thin as possible the Roast wild ducks ^'^^^ ^f ^^o orano^es (sweet limes), cut with Bigarade sauce. ° \ ' them into thin shreds and boil them in water for five minutes, drain, and put them aside. Melt an ounce of butter in a sauce-pan, stir- into it a dessert- spoonful of flour, and a breakfast-cupful of common stock (made with scraps, and the giblets of the ducks,) pepper, salt, and the juice of the oranges, with a pinch of sifted sugar, a table-spoonful of Marsala, and a tea-spoonful of chilli vinegar

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