Sauce bigarade
Instructions
The doses are for 75 cl of salsa.
Stilettate: duck meat as much as possible (you can use to prepare a bowl or a fricassee).
Place the carcass, wings, necks and bones in an ovenproof dish with butter, Rosemary, salt and pepper and Brown in the oven already warm (200 degrees) until they are golden.
Sprinkle with sugar and leave in the oven until it is caramelized, then wet with wine, let it evaporate and sprinkle it with flour.
Stir thoroughly and simmer for another 5 minutes before you add the hot broth.
Stir and continue cooking again, this time on the stove for about 1/2 hour.
Of bare bones: again, if possible, of the bits of meat finely triterete, mescolandoIi at the end of cooking.
Passed around before the electric Blender, then through a sieve to narrow plot.
Gather up the past in a casserole that you will lay on the fire; Add the orange juice and lemon, reshot it carefully, add the peel and serve the hot sauce.
Ingredients and dosing for 4 persons
- 1 already cleaned small duck
- 1 tablespoon of sugar
- 30 g of white flour
- 70 g of butter
- 100 cl of hot broth (with nut)
- 3 oranges (juice)
- == 1 lemon (juice and Zest cut into cubes)
- 1 glass dry white wine
- 1 sprig of rosemary
- Salt
- Pepper