Bigarade sauce

Bigarade Sauce is a classic French sauce, primarily used in duck dishes, particularly Canard à l'Orange or Duck à l'Orange. The sauce is named after the Seville orange (Citrus aurantium), also known as the Bigarade orange, which is the key ingredient in the sauce.

History

The Bigarade Sauce has its roots in French cuisine, dating back to the 19th century. It is often associated with the city of Rouen, which is known for its duck dishes. The sauce gained popularity due to its unique combination of sweet, sour, and bitter flavors, which complement the rich taste of duck meat.

Ingredients and Preparation

The primary ingredient of Bigarade Sauce is the juice of the Seville orange, which is known for its bitter taste. Other ingredients typically include sugar, vinegar, and duck stock. Some variations of the recipe may also include red wine, shallots, and spices such as thyme and bay leaf.

To prepare Bigarade Sauce, the Seville orange juice is first reduced with sugar to create a syrup. This is then combined with vinegar and duck stock, and simmered until the sauce reaches the desired consistency. The sauce is typically strained before serving to ensure a smooth texture.

Usage

Bigarade Sauce is most commonly used in Canard à l'Orange, a classic French dish where a whole duck is roasted and served with the sauce. The bitter-sweet flavor of the sauce complements the rich, fatty taste of the duck, creating a balanced and flavorful dish.

In addition to duck, Bigarade Sauce can also be used with other meats such as pork or chicken. It can also be used as a base for other sauces, or as a flavoring in desserts.

See Also

• French cuisine
• Sauce
• Duck à l'Orange
• Seville orange