Duckling Bigarade
A sophisticated French-inspired duck dish with orange and marmalade flavors, perfect for special occasions and impressing guests with its rich, citrusy sauce and tender meat.
Ingredients
Instructions
- In a mixing bowl, combine orange marmalade, soy sauce, and salt.
- Roast the quartered duckling in a 450°F oven for 15 minutes.
- Reduce the oven temperature to 400°F and cook the duck for an additional 30 minutes or until tender.
- Baste the duck with half of the orange sauce while cooking.
- Brown the flour in butter over low heat.
- Stir in Chablis, wine vinegar, and consommé.
- Bring to a boil, stirring constantly, then simmer for 10 minutes.
- Add the remaining orange sauce to the pan.
- Cover and cook for 10 minutes more.
- Add pepper to taste.
- Peel and cut the orange into wedges.
- Cook the orange wedges in boiling water for 3 minutes and drain.
- Remove the duckling to a warm serving platter.
- Garnish with orange wedges.
- Pour off excess fat from the juices in the pan.
- Add more stock to the pan if needed to make the sauce.
- Serve hot in a gravy boat.
Tips & Substitutions
For a richer sauce, consider adding a splash of orange juice or zest to the marinade. If you don't have Chablis, a dry white wine can serve as a substitute. Ensure to watch the duck closely as oven temperatures can vary, and adjust the cooking time if needed for different sizes. To enhance flavor, marinate the duck overnight in the sauce.
Serving Suggestions
Serve the Duckling Bigarade with roasted vegetables or a fresh green salad for a balanced meal. It pairs beautifully with a side of creamy mashed potatoes or rice to soak up the delicious sauce. Consider offering a light dessert, like a fruit tart, to complement the rich flavors of the dish.
Storage & Reheating
Leftover duckling can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the duck in a preheated oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. The sauce can also be reheated on the stovetop over low heat, stirring gently.
Nutrition & Diet Analysis (per serving)
Each serving of Duckling Bigarade contains roughly 243 calories, with 4g protein, 46g carbohydrates, and 4g fat. It is a good source of vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 830mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen duckling for this recipe?
Yes, you can use frozen duckling. Just ensure it is fully thawed in the refrigerator before cooking. This may take up to 24 hours, so plan accordingly. Cooking time may vary slightly, so check for tenderness as it cooks.
What can I substitute for orange marmalade?
If you don't have orange marmalade, you can use apricot jam or a mix of orange juice and sugar as a substitute. This will still provide a sweet and citrusy flavor that complements the duck nicely.
Is there a way to make this recipe in advance?
Absolutely! You can prepare the duck, roast it, and make the sauce ahead of time. Store them separately in the refrigerator. Reheat the duck in the oven and the sauce on the stove before serving for a delicious make-ahead meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).