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Duck - 1
Sweet oranges - 2

Sauce bigarade:
Butter - 1 tbsp
Flour - 1 tbsp
Duck giblet stock - 340 ml
Seville oranges - 2 or 
Sweet oranges - 2 + Lemon - 1
Sugar - 4 tsp
Dry white vermouth - 75 ml
Salt and pepper to taste
Duck liver (optional)


  • Roast duck in the usual way.
  • Remove peel and pith of the 2 sweet oranges with a sharp knife, cut into slices ad set aside.
  • To make the sauce, melt the butter, stir in flour, cook for 2 minutes then moisten with stock.
  • Simmer 20 minutes.
  • Take peel off the oranges (and lemon), cut into matchstick shreds and blanch in boiling water for 4 minutes, then strain.
  • Flavour the sauce with orange (and lemon) juice to taste, the vermouth, sugar and seasonings.
  • Pound a little blanched peel with the liver if used, and add to sauce just before serving with the rest of the peel.
  • Pour fat from duck cooking juices, and heat the orange slices in them.
  • Arrange round duck on very hot serving dish with water cress and add the juices to the sauce.
  • Pour sauce into sauce boat..

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