Bigarrade Sauce

Ingredients

• braising liquid from duckling
• 4 oranges
• 1 lemon
• 20 grams caramelized sugar
• 1.5 spoon vinegar
• arrow-root
• 2 spoon orange zest
• 1 spoon lemon zest

Instructions

1. This sauce has two preparations depending on the cooking method of the duckling.
2. For braised duckling (caneltons braisés): Strain the braising liquid, degrease (dégraisser) it thoroughly, and reduce it. After reduction, pass it again through a mousseline (fine drum sieve). Thin the sauce with the combined juice of 4 oranges and 1 lemon per litre of sauce.
3. For roasted duckling (canetons poêlés): Degrease the cooking liquid, thicken it lightly with arrow-root, add 20 grams of caramelized sugar, and dissolve this with 1½ spoonfuls of vinegar. Add orange and lemon juice as above.
4. In both cases, finish the sauce by adding 2 spoonfuls of orange zest and 1 spoonful of lemon zest, both cut into fine julienne (thin matchsticks) and blanched thoroughly.