Sauce Bigarade Recipe

bigarade saucemakes approximately 4 servings


  • 1 tablespoon finely chopped shallots
  • 1 oz. butter (1/4 stick)
  • 1/2 cup port wine
  • 2 fl. oz. Grand Marnier
  • 3 oz demi-glace
  • 3 fl. oz.
  • 2 large oranges (with zest removed first) peeled and sectioned
  • 2 fl. oz. fresh squeezed orange juice


Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add port wine, Gran Marnier, and fresh orange juice and reduce for approximately 2 minutes.

Add demi-glace, and stir with a whisk till demi-glace is dissolved. Add water and simmer for approx. 2-3 minutes (until sauce begins to thicken). Stir sauce and return liquid to pan.

Add orange zest and simmer for approx. 2 minutes, then add the orange sections and serve over duck breasts.

Sauce is primarily to be served over duck whatever cut is preferred.

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Until now, classic demi-glace was unavailable to home cooks unless they:

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  •  Begged a professional chef for some
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Now Available at

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Classic French Demi-Glace
1.5-Ounces (Pack of 6)


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