Duck Orange Sauce | Duck à l’Orange | Bigarade Sauce | Orange Sauce for Duck | Orange Sauce
Vložit
- čas přidán 5. 07. 2024
- Are you looking for a delicious duck sauce? In this recipe, I will show you how to make duck orange sauce - duck à l’orange or a Bigarade sauce. This orange sauce has a rich tangy sweet and sour acidic taste that balances the succulent fatty duck. Duck orange sauce is a perfect accompaniment for any Christmas or holiday celebration. Orange sauce for duck - duck à l’orange - Bigarade sauce - is sure to please you, your friends and family.
🔥Great Gift Idea🎁
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback copies link) shop.ingramspark.com/b/084?Vx...
👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (ebook and paperback copies - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I
Ingredients:
- 3 Oranges
- 1 Lemon
- 3 tbsp or 45g Granulated Sugar
- 1/3 cup or 79ml Red Wine Vinegar
- 2 cups or 474ml Brown Veal Stock or Brown Stock - Amazon Link - amzn.to/3tOmbgF
- 2 tbsp Orange Liquor
😊If you like this recipe and would like to help make a sauce 😊 give a donation to show your support - paypal.me/sauceandgravy
_________________
Equipment Used (Amazon Affiliate Links)
- John Boos Walnut Wood End Grain Chopping Block (cutting board) -amzn.to/3ts2jQj
- Wusthof Classic 4” Paring Knife - amzn.to/3tp9fh3
- Wusthof Classic High Carbon Stainless Steel 9 Inch Cook's Knife - amzn.to/3sCTcgo
- Calphalon Tri-Ply Stainless Steel 2-1/2-Quart Sauce Pan - amzn.to/3tsM6Kz
- Pyrex Prepware 6-Piece Mixing Bowl Set - amzn.to/3vJY310
- Wusthof Zester - amzn.to/372AgPR
- OXO Mixing Bowl Set - amzn.to/3tvdqrs
- Stainless Steel Fine Mesh Strainer - amzn.to/3ts62gL
_________________
The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and texture to help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below. Remember to - live, love and make gravy.
Visit the website: www.thesauceandgravychannel.com
Subscribe for more video recipes: / @thesauceandgravychannel
Find The Sauce and Gravy on Facebook: Sauce-and-Gr...
For more videos log onto: / @thesauceandgravychannel
#thesauceandgravychannel #orangesauceforduck #sauce
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
As an Amazon Associate I earn from qualifying purchases
DISCLAIMER
USE AT YOUR OWN RISK
We do not take any warranties about the completeness, reliability and accuracy of this information. Any action you take upon the information on this CZcams channel or website is strictly at your own risk, and we will not be liable for any injuries, losses and damages in connection with the use of our CZcams channel or website. - Jak na to + styl
![Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]](http://i.ytimg.com/vi/qvQz56_4RH8/mqdefault.jpg)
![Duck a l'orange by 2 Star Michelin Chef Josiah Citrin [Sponsored by Olivia Care]](/img/tr.png)
See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Check out the video description or www.thesauceandgravychannel.com for a link.
Love the technique. I want to use this on some Duck Confit I have prepared and chilled in duck fat.
Sounds great. Let me know how it turns out.
I’m not in great health temporarily, can I make half of the sauce the day before then add duck juices and finishes the next day? I need to prep in advance so I just have to roast the duck Christmas Day.
@@JackyHapy I have always made it on the spot. But you should be able to get the gastric\brown veal stock mixture ready in advance. On the day of you can start to reduce it down and add to the duck fond\drippings to complete the sauce. If you try it out let me know how it turns out. I hope you recover and feel better soon😊👍
There are dozens of ways ti cook duck.
This one is neither the easiest neither the hardest.
Excellently explained.
Instead of Cointreau I used Trappist brown beer.
I shall try with Cointreau so day.
Sure it's delicioustatsic too 😋
Have to tell you that I found this channel two days before Christmas. Watched the video and as we were having duck on the 25th, decided to go for it. Best orange sauce I've ever made without doubt. It made the meal - thanks!!!
I made it, it was delicious !! Thank you for sharing
I ve checked at least 20 recipes of orange sauce for duck. Even Gordon which is my usually favorite and other Michelin chefs. Finally, I ve decided that your recipe is ABSOLUTELY THE BEST! Far away from others! I ll cook duck breast with your sauce today! Thanks a lot!💖💖💖
Duck with Orange Sauce, a classic combination and this looks superb Johnny Mac. I love that apron too!!!
I thought you might like this one. I know how you like duck. Take care down there. I have to catch up on a few of your videos. I have been crazy busy 👍
Delicious sauce! I will make it tomorrow.Thank you!😊🪿
Nice
Thanks 👍
Make sure your lemons and orange have not been waxed, as it’s done in some countries to make them look better.
First of all a great catch. You can use waxed fruits though if you wash them with warm water first.
Ps. They are waxed not for the look but rather to keep them fresh much longer. Wax contains strong anti fungal substances.
Thank yooooou for sharing! This orange sauce is delicious!
Thanks for watching!!!😊👍👍😊
Ma mere fait la meme sauce, en filtrant l'ensemble plusieurs fois s'il le faut avec une petite passoir a micro-trous pour enlever tout le mauvais gras et impuretes. Apres, la qualite du canard est primordial, autant qu'une bonne sauce reussie. Dans un cas pareil, trouver un canard fermier est essentiel. Servir pas trop cuit, rose comme il faut :)
Excellent recipe, I just served it within Boxing Day dinner. The resulting sauce is extremely potent and just a little bit is needed to compliment roast duck. Everybody really enjoyed the sauce. Now I have to clean all of those pots and pans needed for the sauce 😱
Canard à l'Orange, heard the on a cartoon years ago like 30 lol always wanted to try it
Awesome sauce, and classic French technique by straining your sauce👌
Thank you for watching 👍
Live Love ❤️ and Make gravy. Excellent
Delicious and elegant sauce you have prepared .
Thank you 😊
Great tutorial easy to follow leading to a delicious sauce thanks
Glad you enjoyed it! Thanks for watching😊👍
This is a wonderful recipe! Great content and the music is lovely with the commentary.
I love French sauces.
Thank you so much 😊👍
Thank you very much. I am about to try this out now for Christmas 🎄
Perfect!! Let me know how it turns out. Merry Christmas 🎄🎄😊👍
I like your video and voice. Right to the point no time wasted.
Thanks for watching 👍👍
Yummy, im making this sauce.
Sounds great!! Let me know how it turns out. Thanks for watching 😊👍
Maestro 🎯
Thank you 😊👍
Thank you, I made it yesterday, it was absolutely fabulous!
That's awesome!! Thanks for trying it out and watching 👌👌👍👍
Was it too sweet?
@@aldolalo9647 it can never be too sweet!
Your duck orange sauce looks amazingly good my frnd, well done. I hope you have a Merry Christmas. 😃😁😉
Thank you and merry christmas 👍👍
My taste is coming back and I'm going duck hunting Saturday morning! I'll be back with a review!👊👊👊💪
It's great to hear your taste is coming back. Perfect timing on this recipe with a duck hunt around the corner 👍👍👍 definitely let me know how the sauce turns out👊
Watching you from Phillippines
Awesome!! Thanks for watching 😊😊👍👍
I'm gonna go ahead and subscribe.
You are giving me ideas for Christmas, Johnny Mac!!! :)
I'm so glad! I hope you try this one out. Let me know.😊👍
nice..
Thanks 😊
I am going to try this for my husband for our valentines dinner 🤞🏼🤞🏼
Looks fairly easy but so beautiful.. Thankyou
This is a perfect choice!! Hope you all enjoy it! Let me know how it turns out😊
OMG - This sauce was so so delicious... Hubby said it was the best meal ever 😂
So thankyou so much for sharing hehe
It is definitely worth putting in the extra effort with food for special occasions 🧡
That is so awesome!!!👍👍 It is one of the harder sauces to make. Great job👌👌
Enjoying the video ... tried this earlier using another method and it turned out awful ... watching this gave me hope to try it again ... thank you.
Keep me posted on how it turns out if you try to make it again. I will be posting 2 sauce for duck recipes on Saturday - both rival the duck orange sauce -they are a lot easier and quicker to make - Champagne and Berry Sauce and a Pear and Cranberry Sauce. Thanks for watching
Now l am hungry
It's such a great sauce. If you give it a try let me know how it turns out. Thanks for watching 😊👍
Obrigada por compartilhar esse jeito de fazer o peito de pato. Fiz hoje seguindo suas orientações, deu tudo certo. O molho demorou muito para chegar no ponto, mas ficou ótimo. Muito obrigada mesmo. Um forte abraço.
Fico feliz que você tenha experimentado e gostado. Muito obrigado por assistir😊👍
I'm going to have a go at this - beautiful sauce. Thanks also for quantities in metric for those of us who don't use cups (or use a different size cup to you!) My only question is why you started the duck with butter in the pan, rather than trying to cook down the fat in the skin ?
Thanks for watching! Added butter to give the duck a little helping hand- at the start- to help render the fat down. Let me know how your sauce turns out 👍
Hi thanks for this recipe. I'm gonna try it but without the alcohol 🙏😊
That sounds great. Let me know how it turns out. Thanks for watching 😊👍
Thank-you! The presentation was very clear! I wonder if there are substitutes for the red wine vinegar if it is preferred to omit vinegar from the ingredients?
Sherry vinegar would be a good choice or apple cider vinegar would work. If you don't have either of these then use whatever vinegar you have on hand. Let me know how it turns out 👍 Thanks for watching 😊
🎯
Looks delicious, would live to try this sauce with some crispy chicken or crispy duck breasts or even orange duck over rice. There are so many ways this can be used.
That all sounds pretty delicious. If you make it let me know how it turns out. Thanks for watching 👍
Great recipe, may I ask what brand of pots and pans you use???
Thanks for watching I typically use - Calphalon - here is an amazon link to the Tri-Ply Stainless Steel 2-1/2-Quart Sauce Pan I used in the video - amzn.to/3tsM6Kz
Ok, 1st off- I'm subscribing- because sauce is Such an important element to So many dishes- it can make or break the eating experience, imo. 2nd= I watched a bunch of vid's on the making of this, and they were all, meh. I'm a 20 year cook, studied cooking, now more then most chefs but am humble enough to just consider myself a cook, lol. Your recipe looked like how it would be made. The only thing I would've done different is mince the rind to have a less textural dish and maybe reduced slightly more to have a thicker sauce- not gravy-like but thicker. 2 questions, 1.= do you Have to have cointreau? 2.= does it have to be a brown stock or could you use chicken? //// I haven't had Duck in ages but it was always one of my fav's. Now that I'm in a place where I can buy and cook them again, I plan on having a whole one every 2 to 3 weeks, so I plan on making a good sized batch of sauce and just freezing it- as most sauces freeze well. Anywho, thnks for the vid and kudo's for the presentation. If you can answer my ?'s I would appreciate. Regards.
Thanks for watching!! Great ideas with the minced zest and reduce/thicker sauce. Yes, a good veal or beef stock would be best. You don't have to use cointreau any orange Liquor will do. Keep me posted on how it turns out 👍👍
That looks super delicious, what’s the best non-alcoholic replacement for the orange liquor?
You may want to try a non alcoholic triple sec. I have never tried it out so let me know what you think if you make it. Thanks for watching 😊👍
@@thesauceandgravychannel Burn the alcohol off, be careful if you're using Cointreau or Grand Marnier though as the flames are pretty intense to start with!
Would microplaning the oranges and lemon be ok? Or is the sauce supposed to have texture with the long strips?
Yes you can use a microplane. That's the great thing about homemade sauces. You can make it to taste 👍👍
Gonna have a pop at this hope it goes well but knowing my luck I'll make a mess of it but every failed attempt is another lesson learned
Let me know how it turns out. Thanks for watching 👍
Very Good 🙂
Thank you😊👍
The sauce is delicious. My only thing about cooking duck breast. Is it must be scored and then placed breast side down on a cold pan with stove set to medium heat 4 minutes to get the fat down then flip for additional 4 minutes.
Can this sauce be frozen as I'd like to make it 2 days before Christmas day
It's best freshly made but can be refrigerated and reheated if needed. I hope you all enjoy it 👍
Do you pour the sauce over the duck with the zest/peels in the sauce and do you eat the zest or remove it and push it to the side?
Yes, the zest can be eaten. If you make it, let me know how you like it.
Mannnnnnn im hungry now
Is this similar or the same like the orange sauce for chicken that is at Panda Express?
No this is different. It's less sweet and not as thick and sticky as pands express
Where can you get the veal brown stock from?
Online you can buy veal stock reduction or veal Demi-Glace - I have an Amazon link in the description section that you could use. Both of these can be turned into good stocks. Another option would be to substitute with beef stock. It will work just as well.
Could you replace all the oranges for lemons for a lemon sauce?
I haven't tried it using lemons. I may have to give it a shot and let you know. If you try it before I do let me know what you think 👍Thanks for watching
Enjoyed the recipe, but I'm sure you don't need to use all these bowls pots and pans...washing up by hand afterwards will spoil all the efforts.
Do you eat the orange peels?
Yes the orange zests are part of the sauce and can be eaten.
@@thesauceandgravychannel Thanks for the quick reply! I guess boiling them makes them edible (not too sour) right? Do you use the water where the peels where boiled?
The key is to just zest the orange peel. Try not to get any of the white pith. The white pith is what makes the bitter/sour type taste. Yes, by boiling the peels they are edible. You can even candy the peels - by boiling them in sugar water - drying them out and dipping them in melted chocolate.
Thank you! I have party tonight….Will do the duck breast and your sause!🎉
Awesome! Let me know how it turns out 👍 Thanks for watching
Would you blend the orange zest at the end
Why not add the orange liquor to deglaze the pan then add the rest or have I missed the point?
Sauce looks good though :)
Will the alcohol from the Cointreau have enough time to evaporate?
nah this why nor use actual red whine
Lord have mercy! Could you have used the phrase “go ahead” any more?!! That was painful! Lol
On my newer releases I try to not repeat phrases. Thanks for the feedback 👍
You must be so perfect 🙄