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Canard Sauvage Aux Bigarde

By TogAdmin Published: April 4, 2013

  • Yield: 1 Meal (3 Servings)
  • Prep: 1 hr 30 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 30 mins



  1. Take some wild duck, allowing one mallard for two, or at the most three people, as only the breast is really tender. It should be carved in thin slices.
  2. Roast the duck in a shallow tin, basting frequently with butter, in a fairly hot oven for 20 to 60 minutes, depending on the choice.
  3. Remove ducks. Keep hot. Add a little flour to the pan and make a roux. Add 1 glass of Port wine, 1 glass of stock, stir and return ducks for 10 minutes. (More Port and stock can be added according to number of guests and ducks.)
  4. Meanwhile: in a small saucepan, cover base with caster sugar. Melt slowly and when it turns yellow add a liqueur glass of Curaçao. Add sauce from ducks, the skin of one orange (pith scraped off) cut into match-sticks, add a little lemon juice. Bring to the boil and cook 1 or 2 minutes. Skin the birds and serve with orange salad and potatoes, either soufflés or sautés.