Tangy Orange Sauce is also known as Sauce Bigarade, this is one of the perfect accompaniments for roast duckling and rich game meat. For a full mellow flavor, it is best made with the rich roasting-pan juices.
Ingredients: Tangy Orange Sauce Recipe
2 tbsp butter or roasting pan juice
½ cup all-purpose flour
½ pint hot chicken stock
2 tbsp red wine
2 sweet orange juices
2 tsp lemon juice
1 tbsp orange flavored liqueur
2 tbsp currant jelly
Salt and black pepper
Preparation Method: Tangy Orange Sauce Recipe
Melt the butter in a small saucepan or if you have any excess fat from the roasting pan, carefully pour in a bowl.
Sprinkle the flour into the butter or juices and cook, stirring continuously for about 4 minutes or until the mixture is lightly browned.
Now put off the heat and gradually blend in the hot stock and wine. Return to the heat and bring to a boil and keep stirring continuously. Lower the heat now and simmer gently for 5 minutes.
Take a citrus zester and peel the zest thinly from one sweet orange. Squeeze the juice from both the oranges.
Place the zest in a small saucepan with boiling water, simmer for 5 mutes then strain and add the zest to the sauce.
Add the orange juice to the sauce, along with the lemon juice. Add liqueur and jelly, if using. Stir until the jelly has dissolved. Add salt and pepper to taste.