Wild Duck With Bigarade Sauce
|Wild ducks/2 small ones||1 Large|
|Cooking fat/Poultry drippings||1 Tablespoon|
|Black pepper||To Taste|
|For bigarade sauce|
|Orange||2 Small (Or 1 Large)|
|Lemon||1 Small (Or 1/2 Large)|
|Flour||2 1⁄2 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Giblet stock||1⁄2 Cup (8 tbs)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Red currant jelly||4 Teaspoon|
|Port||1⁄4 Cup (4 tbs)|
1) When purchasing the duck, ask the seller for the neck and giblets.
2) Wipe the duck clean from the inside and outside with a clean damp cloth.
3) Peel the orange and cut it into quarters.
4) Preheat oven to temperature of 400 degrees.
5) Stuff the duck with the orange quarters and spread the duck breast with fat or dripping. In a greased roasting pan, put the duck.
6) Use foil to cover the pan, place it in the center of the preheated oven and roast for about 45 minutes. You know that the duck is cooked when a skewer inserted in the thigh results in colorless juices flowing.
7) Take the foil off after 30 minutes of cooking.
8) While the duck is roasting, chop up the liver coarsely and keep it aside.
9) In a pan, put the neck and giblets with 1 ¼ cups of water, some seasoning of salt and freshly ground pepper and the bouquet garni.
10) With a tight-fitting lid, cover the pan and gently cook the stock over low heat for about 20 minutes.
11) To make the sauce, peel the onion and chop it finely. Rinse and chop the celery and trim the mushrooms and then slice them. Finely chop the bacon.
12) Scrape the carrots or peel them and then chop finely. Grate the orange and lemon rinds and squeeze the juices. Keep aside.
13) In a heavy bottom pan, melt the drippings and sauté the celery, onion, mushrooms and bacon till all the ingredients have tendered.
14) To the pan, add the carrots and continue to cook over medium heat till the onions start to color.
15) Stir in just enough flour to absorb all the fat. Continue cooking, continuously stirring, till the mixture is a pale caramel color.
16) Take the pan off the heat and very gradually blend in the tomato, wine, juice, duck liver and ½ cup of the strained giblet stock.
17) Stir till the mixture is smooth and then put the pan back on the heat. Slowly bring the sauce to a boil, stirring all the time.
18) Add the salt and pepper to taste as well as the mixed herbs. Blend in the lemon and orange rind and juices as well.
19) With a lid, cover a lid and gently cook the sauce over low heat for about 30 minutes or till the vegetables have tendered. If required, add more giblet stock to thin the sauce if it seems to thick.
20) Once the duck is cooked, carefully lift it from the roasting pan. Keep the tail down so that the orange juice runs right back into the pan.
21) Put the cooked duck on a serving dish and keep it warm.
22) Slowly pour the fat from the pan and add just enough giblet stock to cover the pan’s bottom.
23) Quickly bring to a boil on top of the stove, scrapping in all the brown residue present in the pan’s bottom as well as on the sides.
24) Continue cooking till the liquid has colored lightly and then stir it into the bigarade sauce.
25) Stir in the red currant jelly and port. Keep cooking over low heat till the jelly has dissolved completely.
26) Taste and adjust the seasoning.
27) Carve the warm duck and on a warm serving dish, arrange the slices. Spoon over some of the sauce and put the remainder in a sauceboat.
28) Surround the duck with duchesse potatoes and fresh young Brussels sprouts.
29) Serve hot.