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Duck Bigarade Recipe
|Limes||2 , halved|
|Ready to cook duck||5 Pound (1 Unit)|
|Ground pepper||To Taste|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Orange peel||1⁄2 Cup (8 tbs)|
|Oranges||4 Small, halved and seeded|
|Chicken broth||2 Cup (32 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Amber rum||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4885 Calories from Fat 497
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 29.1 g145.5%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 1348.3 mg56.2%
Total Carbohydrates 580 g193.4%
Dietary Fiber 22.9 g91.7%
Sugars 506.3 g
Protein 468 g935.1%
Vitamin A 191.1% Vitamin C 671.1%
Calcium 95.7% Iron 29.3%
*Based on a 2000 Calorie diet
Season with salt, pepper, and cayenne.
Place on a rack in a roasting pan.
Roast uncovered in a 425Â°F oven 25 minutes.
Turn oven control to 350Â°F and continue to roast 30 minutes.
Combine brown sugar, water, and vanilla extract in a large, heavy saucepan.
Bring to a boil over high heat and boil about 6 minutes.
Add orange peel and orange halves and continue boiling 1 minute.
Remove from heat and cool.
Set 1/4 cup syrup aside in a small saucepan.
Transfer duck to a warm platter.
Remove fat from roasting pan.
Stir in chicken broth and orange juice to deglaze.
Heat the rum, ignite it, and when flames die down, pour it into the chicken broth.
Heat the reserved syrup until it caramelizes.
Add to chicken broth mixture and blend well.
Mix butter and cornstarch and add to roasting pan.
Cook over medium heat, stirring constantly, until the gravy is slightly thicker.
Carve the duck.
Sprinkle the glazed orange peel strips over the meat.
Pour a little gravy over the meat.
Serve remaining gravy separately.
Arrange glazed orange halves around the duck, alternating with bouquets of watercress.
Serve with Caribbean Rice