- Yield 6 Servings
- Level Medium
Sauce is primarily to be served over duck
Ingredients
- 1 quantity of espagnole sauce
- Thinly pared rind and juice of 1 seville orange
- 15 ml/1 tablespoon lemon juice
- 30 ml/2 tablespoon port
Bigarde Sauce
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Directions
- 1. Prepare and strain the Espagnole Sauce into the saucepan.
- 2. Cut the orange rind into very thin strips and boil in a small saucepan of water for 5 minutes. Drain in a sieve (strainer),
- 3. Add to the sauce with the strained orange juice, the lemon juice and port. Reheat, stirring until bubbling.
