Duck Bigarade Recipe
The duck brigade is a cooked duck recipe prepared with the flavors of oranges, lime, brown sugar and rum. Rich and heavy on the taste, the duck is roasted and served with a gravy of pan drippings cooked with rum with broth and prepared syrup. I love this recipe for its complexity of taste with such simple ingredients. you are bound to love it too.
Ingredients
| Limes | 2 , halved | |
| 1 ready to cook duck (about 5 pounds) | ||
| Salt, freshly ground pepper, and cayenne or red pepper | ||
| Firmly packed brown sugar | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Orange peel | 1/2 Cup (16 tbs) | |
| 4 small oranges, halved and seeded | ||
| Chicken broth | 2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| 1/2 cup amber rum | ||
| Butter | 1/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
Directions
Squeeze lime juice over the entire duck.
Season with salt, pepper, and cayenne.
Place on a rack in a roasting pan.
Roast uncovered in a 425°F oven 25 minutes.
Turn oven control to 350°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
Season with salt, pepper, and cayenne.
Place on a rack in a roasting pan.
Roast uncovered in a 425°F oven 25 minutes.
Turn oven control to 350°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
Chef
