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| Roast Duck Bigarde |
Ingredients
1 Whole Duck
2 Oranges
2 Cups Fresh Squeezed Orange just, if you can, otherwise use concentrate crap! lol
2 stalks celery copped course
1/2 Onion chopped course
1/4 Cup course chopped Parsley ends, save the tops for garnish
1 TSP Kosher Salt
3 TBLSP White Flour
1 Carrot chopped course
1 Cup Demi Glace
1 OZ Orange Brandy
Cooking Instructions
Roast Duck 7 Kilograms
Duck has a lot of fat, it is not greasy if cooked properly, and it is a technique to cook it properly.
Start by roasting the whole Duck in a deep pan, Preheat 350 and cook for 30 Minutes. Remove fat and reserve.
Turn the heat up to 375 and roast for another 30 Minutes. Again drain and reserve fat and allow to cool. Allow Duck to come to room temp and refrigerate over night with fat and juices.
Next day: Debone Duck and reserve all the bones. See here how to debone a cooked duck properly.
https://youtu.be/HgTDB5au5AA
Arrange duck in roasting ban put back together with Breast & Leg, top with 3 orange slices and 1 shot of Orange Brandy, refrigerate.
Put all roasted bones and vegetables in a pot along with any juices from carving it. Cook down over medium heat. Add Flour gradually as to make a roux. Now take that Duck fat and remove the top layer of fat, look what's below? Put that into your sauce. Make sure to save the fat also, as Duck Fat roasted potatoes are amazing!Now add Orange Juice and salt, reduce over low heat for 1 Hour, add 1/2 cup of water to bring sauce level up. Reduce again for 1 hour. Strain sauce into new pot using a sieve. Keep hot under low heat. Now both items are ready for finishing.
Finishing
Preheat oven to 375 and roast for 20 min.
Bring sauce up to Medium heat and add Demi Glace, bring to boil and reduce to low.
Garnich with Orange and Parsley.
by Chef Hogan |
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