Sauce Bigarrade (Orange Sauce for Duckling)

Ingredients

• Duckling braising stock (braised version)
• Juice of 4 oranges
• Juice of 1 lemon
• Arrow-root (pan-roasted version)
• 20 grammes caramelised sugar (pan-roasted version)
• 1 and a half spoonfuls vinegar (pan-roasted version)
• 2 spoonfuls orange zest
• 1 spoonful lemon zest

Instructions

1. For braised ducklings: strain the duckling's braising stock, skim off the fat, and reduce it.
2. Pass the reduced stock again through muslin.
3. Loosen it with the juice of 4 oranges and 1 lemon per litre of sauce.
4. For pan-roasted ducklings: skim the fat from the stock and thicken it lightly with arrow-root.
5. Add 20 grammes of caramelised sugar dissolved with 1 and a half spoonfuls of vinegar.
6. Finish with orange and lemon juice in the same proportions as above.
7. In either case, complete the sauce with 2 spoonfuls of orange zest and 1 spoonful of lemon zest, cut in fine julienne and strongly blanched.