Ingredients
Method
- Roast whole duck at 200°C on a rack for 1 hour 30–45 minutes until golden and juices run clear. Rest 15 minutes. Or: cook duck breasts skin-side down in a cold pan brought to medium heat 8–10 minutes — turn 2 minutes — oven at 200°C 6–12 minutes depending on preference. Rest 5 minutes.
- Heat sugar in a small heavy saucepan without stirring until deep amber. Add vinegar — stand back, stir quickly until combined.
- Add warm stock — stir until any solidified caramel dissolves. Add orange juice and zest. Simmer 15–20 minutes until reduced by half and slightly syrupy.
- Add duck resting juices and Grand Marnier if using — simmer 2 minutes. Taste and season.
- Remove from heat. Whisk in cold butter in small pieces until glossy. Serve immediately over carved duck.
Notes
Caramel must reach dark amber — pale caramel gives a flat, sweet sauce without bitter depth.
Stand back when adding vinegar to caramel — the reaction is dramatic.
Use Seville oranges if available — they give the authentic bigarade character.
Add every drop of duck resting juices — they add essential flavour and body.
Butter whisked in at the end gives gloss — do not boil the sauce after adding it.
Make the sauce up to 2 days ahead without the butter. Add butter just before serving.
