Sauce Bigarade Recipe (Easy)
This is a modern take on the classic orange sauce to serve with Duck or trout. A more traditional Sauce Bigarade would be based on sugar and vinegar, use veal stock or braising juices, not use any liqueur, and not use flour or butter.
Melt butter in a saucepan until it turns brown. Whisk in the flour, cook until it has browned lightly. Whisk in the white wine and the stock, and cook until thickened, then reduce to a simmer.
While it is simmering (you want the sauce to reduce a bit), wash and peel the oranges. Cut peel into very thin strips, cook the peel in a little boiling water for about 4 minutes or until tender.
Juice the oranges, add the juice to the sauce, season, add a splodge of butter, a splodge of the orange liqueur and the drained orange strips.
Heat through and serve.
Instead of Cointreau you can use any orange liqueur, such as Grand Marnier, etc; orange juice would be better than nothing.