Duck Orange Sauce | Duck à l’Orange | Bigarade Sauce | Orange Sauce for Duck | Orange Sauce

[@thesauceandgravychannel]

See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Get your copy today 👍 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (US paperback link) shop.ingramspark.com/b/084?VxcElqugpNWTTq520OjBvYOcgS1CU9DLN2mPiw19hZx 👉 The Sauce and Gravy Channel “Sauces Made Simply” cookbook (Amazon - ebook and paperback - US, CA, UK, EU, AU, JA, IN, MX, BRL) - amzn.to/3zz498I

[@kennethmills2194]

Love the technique. I want to use this on some Duck Confit I have prepared and chilled in duck fat.

[@thesauceandgravychannel]

Sounds great. Let me know how it turns out.

[@JackyHapy]

I’m not in great health temporarily, can I make half of the sauce the day before then add duck juices and finishes the next day? I need to prep in advance so I just have to roast the duck Christmas Day.

[@thesauceandgravychannel]

@@JackyHapy I have always made it on the spot. But you should be able to get the gastric\brown veal stock mixture ready in advance. On the day of you can start to reduce it down and add to the duck fond\drippings to complete the sauce. If you try it out let me know how it turns out. I hope you recover and feel better soon😊👍

[@theresaperez5222]

It is Christmas day today where I live and I made this sauce for the duck. Absolutely perfect! Thank you. Happy Christmas everyone!

[@thesauceandgravychannel]

Merry Christmas!

[@lovetrainsme7970]

Have to tell you that I found this channel two days before Christmas. Watched the video and as we were having duck on the 25th, decided to go for it. Best orange sauce I've ever made without doubt. It made the meal - thanks!!!

[@mariefauvel9772]

I made it, it was delicious !! Thank you for sharing

[@Melvorgazh]

There are dozens of ways ti cook duck. This one is neither the easiest neither the hardest. Excellently explained. Instead of Cointreau I used Trappist brown beer. I shall try with Cointreau so day. Sure it's delicioustatsic too 😋

[@wjekat]

Excellent recipe, I just served it within Boxing Day dinner. The resulting sauce is extremely potent and just a little bit is needed to compliment roast duck. Everybody really enjoyed the sauce. Now I have to clean all of those pots and pans needed for the sauce 😱

[@loannroe4992]

I like your video and voice. Right to the point no time wasted.

[@thesauceandgravychannel]

Thanks for watching 👍👍

[@hippiehomesteader2377]

Canard à l'Orange, heard the on a cartoon years ago like 30 lol always wanted to try it

[@stevenjewell460]

This Christmas I will try this wonderful sauce. Professional work here at The Sauce and Gravy Channel!

[@kennethmeyers8386]

Awesome sauce, and classic French technique by straining your sauce👌

[@thesauceandgravychannel]

Thank you for watching 👍

[@chanithompson2724]

Thank yooooou for sharing! This orange sauce is delicious!

[@thesauceandgravychannel]

Thanks for watching!!!😊👍👍😊

[@cannyexplorer5357]

Make sure your lemons and orange have not been waxed, as it’s done in some countries to make them look better.

[@z1ra3l]

First of all a great catch. You can use waxed fruits though if you wash them with warm water first. Ps. They are waxed not for the look but rather to keep them fresh much longer. Wax contains strong anti fungal substances.

[@PaddyJoeCooking]

Duck with Orange Sauce, a classic combination and this looks superb Johnny Mac. I love that apron too!!!

[@thesauceandgravychannel]

I thought you might like this one. I know how you like duck. Take care down there. I have to catch up on a few of your videos. I have been crazy busy 👍

[@Ja2808R]

This is a wonderful recipe! Great content and the music is lovely with the commentary. I love French sauces.

[@thesauceandgravychannel]

Thank you so much 😊👍

[@johnfyfe3233]

Delicious sauce! I will make it tomorrow.Thank you!😊🪿

[@TheLadrowski]

Live Love ❤️ and Make gravy. Excellent

[@laineybrighton1116]

Great tutorial easy to follow leading to a delicious sauce thanks

[@thesauceandgravychannel]

Glad you enjoyed it! Thanks for watching😊👍

[@bonifaciorazote3875]

Watching you from Phillippines

[@thesauceandgravychannel]

Awesome!! Thanks for watching 😊😊👍👍

[@RetiredSchoolCook]

Delicious and elegant sauce you have prepared .

[@thesauceandgravychannel]

Thank you 😊

[@beatricemtu163]

I ve checked at least 20 recipes of orange sauce for duck. Even Gordon which is my usually favorite and other Michelin chefs. Finally, I ve decided that your recipe is ABSOLUTELY THE BEST! Far away from others! I ll cook duck breast with your sauce today! Thanks a lot!💖💖💖

[@tomverleysen5639]

Thank you, I made it yesterday, it was absolutely fabulous!

[@thesauceandgravychannel]

That's awesome!! Thanks for trying it out and watching 👌👌👍👍

[@aldolalo9647]

Was it too sweet?

[@tomverleysen5639]

@@aldolalo9647 it can never be too sweet!

[@greglorison7827]

Ma mere fait la meme sauce, en filtrant l'ensemble plusieurs fois s'il le faut avec une petite passoir a micro-trous pour enlever tout le mauvais gras et impuretes. Apres, la qualite du canard est primordial, autant qu'une bonne sauce reussie. Dans un cas pareil, trouver un canard fermier est essentiel. Servir pas trop cuit, rose comme il faut :)

[@c.z.8159]

You are giving me ideas for Christmas, Johnny Mac!!! :)

[@thesauceandgravychannel]

I'm so glad! I hope you try this one out. Let me know.😊👍

[@triciasmith1298]

Yummy, im making this sauce.

[@thesauceandgravychannel]

Sounds great!! Let me know how it turns out. Thanks for watching 😊👍

[@dharmeshchauhan3838]

Enjoying the video ... tried this earlier using another method and it turned out awful ... watching this gave me hope to try it again ... thank you.

[@thesauceandgravychannel]

Keep me posted on how it turns out if you try to make it again. I will be posting 2 sauce for duck recipes on Saturday - both rival the duck orange sauce -they are a lot easier and quicker to make - Champagne and Berry Sauce and a Pear and Cranberry Sauce. Thanks for watching

[@KingRubex]

Thank you very much. I am about to try this out now for Christmas 🎄

[@thesauceandgravychannel]

Perfect!! Let me know how it turns out. Merry Christmas 🎄🎄😊👍

[@martamachava8112]

Nice

[@harvestdreams]

I am going to try this for my husband for our valentines dinner 🤞🏼🤞🏼 Looks fairly easy but so beautiful.. Thankyou

[@thesauceandgravychannel]

This is a perfect choice!! Hope you all enjoy it! Let me know how it turns out😊

[@harvestdreams]

OMG - This sauce was so so delicious... Hubby said it was the best meal ever 😂 So thankyou so much for sharing hehe It is definitely worth putting in the extra effort with food for special occasions 🧡

[@thesauceandgravychannel]

That is so awesome!!!👍👍 It is one of the harder sauces to make. Great job👌👌

[@ryanjohnson1480]

My taste is coming back and I'm going duck hunting Saturday morning! I'll be back with a review!👊👊👊💪

[@thesauceandgravychannel]

It's great to hear your taste is coming back. Perfect timing on this recipe with a duck hunt around the corner 👍👍👍 definitely let me know how the sauce turns out👊

[@RichWoods23]

I'm gonna go ahead and subscribe.

[@Celticcross688]

nice..

[@thesauceandgravychannel]

Thanks 😊

[@foodfightshowdown4077]

Your duck orange sauce looks amazingly good my frnd, well done. I hope you have a Merry Christmas. 😃😁😉

[@thesauceandgravychannel]

Thank you and merry christmas 👍👍

[@handox100]

Nice

[@thesauceandgravychannel]

Thanks 👍

[@jessamin515]

Hi thanks for this recipe. I'm gonna try it but without the alcohol 🙏😊

[@thesauceandgravychannel]

That sounds great. Let me know how it turns out. Thanks for watching 😊👍

[@Tyrrem]

Great recipe, may I ask what brand of pots and pans you use???

[@thesauceandgravychannel]

Thanks for watching I typically use - Calphalon - here is an amazon link to the Tri-Ply Stainless Steel 2-1/2-Quart Sauce Pan I used in the video - amzn.to/3tsM6Kz

[@franzreinbold4533]

I'm going to have a go at this - beautiful sauce. Thanks also for quantities in metric for those of us who don't use cups (or use a different size cup to you!) My only question is why you started the duck with butter in the pan, rather than trying to cook down the fat in the skin ?

[@thesauceandgravychannel]

Thanks for watching! Added butter to give the duck a little helping hand- at the start- to help render the fat down. Let me know how your sauce turns out 👍

[@MarcusMcMonagle]

Gonna have a pop at this hope it goes well but knowing my luck I'll make a mess of it but every failed attempt is another lesson learned

[@thesauceandgravychannel]

Let me know how it turns out. Thanks for watching 👍

[@garyranieri3856]

Do you pour the sauce over the duck with the zest/peels in the sauce and do you eat the zest or remove it and push it to the side?

[@thesauceandgravychannel]

Yes, the zest can be eaten. If you make it, let me know how you like it.

[@markstewart8984]

Thank-you! The presentation was very clear! I wonder if there are substitutes for the red wine vinegar if it is preferred to omit vinegar from the ingredients?

[@thesauceandgravychannel]

Sherry vinegar would be a good choice or apple cider vinegar would work. If you don't have either of these then use whatever vinegar you have on hand. Let me know how it turns out 👍 Thanks for watching 😊

[@nikenrad]

That looks super delicious, what’s the best non-alcoholic replacement for the orange liquor?

[@thesauceandgravychannel]

You may want to try a non alcoholic triple sec. I have never tried it out so let me know what you think if you make it. Thanks for watching 😊👍

[@lovetrainsme7970]

@@thesauceandgravychannel Burn the alcohol off, be careful if you're using Cointreau or Grand Marnier though as the flames are pretty intense to start with!

[@HerbaceousEarth]

Can this sauce be frozen as I'd like to make it 2 days before Christmas day

[@thesauceandgravychannel]

It's best freshly made but can be refrigerated and reheated if needed. I hope you all enjoy it 👍

[@kevenquinlan]

Ok, 1st off- I'm subscribing- because sauce is Such an important element to So many dishes- it can make or break the eating experience, imo. 2nd= I watched a bunch of vid's on the making of this, and they were all, meh. I'm a 20 year cook, studied cooking, now more then most chefs but am humble enough to just consider myself a cook, lol. Your recipe looked like how it would be made. The only thing I would've done different is mince the rind to have a less textural dish and maybe reduced slightly more to have a thicker sauce- not gravy-like but thicker. 2 questions, 1.= do you Have to have cointreau? 2.= does it have to be a brown stock or could you use chicken? //// I haven't had Duck in ages but it was always one of my fav's. Now that I'm in a place where I can buy and cook them again, I plan on having a whole one every 2 to 3 weeks, so I plan on making a good sized batch of sauce and just freezing it- as most sauces freeze well. Anywho, thnks for the vid and kudo's for the presentation. If you can answer my ?'s I would appreciate. Regards.

[@thesauceandgravychannel]

Thanks for watching!! Great ideas with the minced zest and reduce/thicker sauce. Yes, a good veal or beef stock would be best. You don't have to use cointreau any orange Liquor will do. Keep me posted on how it turns out 👍👍

[@christenehangan2387]

Now l am hungry

[@thesauceandgravychannel]

It's such a great sauce. If you give it a try let me know how it turns out. Thanks for watching 😊👍

[@cubswon5]

Would microplaning the oranges and lemon be ok? Or is the sauce supposed to have texture with the long strips?

[@thesauceandgravychannel]

Yes you can use a microplane. That's the great thing about homemade sauces. You can make it to taste 👍👍

[@cidasantos4200]

Obrigada por compartilhar esse jeito de fazer o peito de pato. Fiz hoje seguindo suas orientações, deu tudo certo. O molho demorou muito para chegar no ponto, mas ficou ótimo. Muito obrigada mesmo. Um forte abraço.

[@thesauceandgravychannel]

Fico feliz que você tenha experimentado e gostado. Muito obrigado por assistir😊👍

[@goldenrule4064]

Maestro 🎯

[@thesauceandgravychannel]

Thank you 😊👍

[@imaswt1]

Is this similar or the same like the orange sauce for chicken that is at Panda Express?

[@thesauceandgravychannel]

No this is different. It's less sweet and not as thick and sticky as pands express

[@MartFord]

Could you replace all the oranges for lemons for a lemon sauce?

[@thesauceandgravychannel]

I haven't tried it using lemons. I may have to give it a shot and let you know. If you try it before I do let me know what you think 👍Thanks for watching

[@kangyalfi]

Where can you get the veal brown stock from?

[@thesauceandgravychannel]

Online you can buy veal stock reduction or veal Demi-Glace - I have an Amazon link in the description section that you could use. Both of these can be turned into good stocks. Another option would be to substitute with beef stock. It will work just as well.

[@IAmEverythang]

Looks delicious, would live to try this sauce with some crispy chicken or crispy duck breasts or even orange duck over rice. There are so many ways this can be used.

[@thesauceandgravychannel]

That all sounds pretty delicious. If you make it let me know how it turns out. Thanks for watching 👍

[@josuecenturiondomaniczky9297]

Do you eat the orange peels?

[@thesauceandgravychannel]

Yes the orange zests are part of the sauce and can be eaten.

[@josuecenturiondomaniczky9297]

@@thesauceandgravychannel Thanks for the quick reply! I guess boiling them makes them edible (not too sour) right? Do you use the water where the peels where boiled?

[@thesauceandgravychannel]

The key is to just zest the orange peel. Try not to get any of the white pith. The white pith is what makes the bitter/sour type taste. Yes, by boiling the peels they are edible. You can even candy the peels - by boiling them in sugar water - drying them out and dipping them in melted chocolate.

[@Weldah123]

The sauce is delicious. My only thing about cooking duck breast. Is it must be scored and then placed breast side down on a cold pan with stove set to medium heat 4 minutes to get the fat down then flip for additional 4 minutes.

[@richardwind2859]

Very Good 🙂

[@thesauceandgravychannel]

Thank you😊👍

[@tyfon4429]

Sinaasappelschil, citroen schil reepjes. In een pannetje met kokend water… Daar doet hij anderhalve minuut over hè ?

[@africo9104]

Enjoyed the recipe, but I'm sure you don't need to use all these bowls pots and pans...washing up by hand afterwards will spoil all the efforts.

[@goldenrule4064]

🎯

[@CatherineNorton-xy9lu]

Would you blend the orange zest at the end

[@davaorose28]

Thank you! I have party tonight….Will do the duck breast and your sause!🎉

[@thesauceandgravychannel]

Awesome! Let me know how it turns out 👍 Thanks for watching

[@kierantanner2603]

Why not add the orange liquor to deglaze the pan then add the rest or have I missed the point? Sauce looks good though :)

[@tyfon4429]

Zeven, pak jus d’orange erbij…

[@josemanuel7249]

Those nice carrot filaments looking like worms...

[@alizarkami6187]

Will the alcohol from the Cointreau have enough time to evaporate?

[@asholegoogle985]

Mannnnnnn im hungry now

[@WiseSloth1978]

Pity you didn’t show how to make the duck stock

[@lopikss]

nah this why nor use actual red whine

[@Maisonneuve_mig]

Lord have mercy! Could you have used the phrase “go ahead” any more?!! That was painful! Lol

[@thesauceandgravychannel]

On my newer releases I try to not repeat phrases. Thanks for the feedback 👍

[@harvestdreams]

You must be so perfect 🙄

[@Rockercaruthonyoutube]

I keep bottling mine up realising it does not taste right and having to start again. .must remember to taste a sample before bottling.