Roasted duck magret sauce bigarade



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This is a classic of French bistro cuisine, alongside cheese soufflés or crème brûlée. It’ll be the perfect Sunday dinner to share with your family.

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Step 1: Orange sauce

Remove the rind of the bitter oranges, then squeeze all the oranges. Slice the rind into 1/2 x 3 1/3 inch (1 x 8 cm) strips, blanch, and cool. Stew the juice from the oranges with the rind and the sugar. Bring to a simmer, and continue to cook until syrupy.

Step 2: Duck

Score the skin of the duck breast without touching the meat. Season the duck with salt on both sides. Heat the duck fat in a pan. When it’s hot, place the duck into the pan, skin-side down. Cook for about 3-4 minutes, until the skin is nicely browned, then flip the duck over and sear on the flesh side. Place on a rack and roast in the oven for 5 minutes for medium, 7 for well-done.

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