Recipe: Canard Bigarade

We love it when the incredible chefs of Sandals & Beaches Resorts share their secrets with us. Here’s one of their latest recipes. Enjoy!

Canard Bigarade
Serves 4

Ingredients:

Four 6-8 ounce duck breasts, skin on
Salt & freshly ground pepper

Orange sauce:

2 tablespoons finely chopped onion
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 teaspoon tomato paste
2 tablespoons finely chopped thyme
1/4 cup red wine
2 teaspoons sugar
Zest of one orange
1/4 cup concentrated orange juice
1 tablespoon Grand Marnier

Cooking:

Preheat oven to 350F.

Season the duck breasts with salt and pepper. In a large skillet over medium heat, sear duck breast skin side down first, cooking for 4 minutes to render the fat. Turn duck breasts over and cook for 1 minute more. Remove from skillet and transfer to a baking sheet. Place in the oven and cook to medium, approximately 10 minutes. Remove then let rest for 5 minutes before slicing.

While duck breasts are in the oven, drain excess fat from skillet and add onion, carrot, celery, tomato paste and thyme, then sauté for 2 minutes. Add red wine and sauté for another 2 minutes. In a small mixing bowl, combine the sugar, orange zest and orange juice, and add to skillet to deglaze. Simmer, stirring occasionally, until a thick, syrupy sauce has formed, about 15 minutes. Add Grand Marnier and remove from the heat. Strain through a fine mesh sieve and reserve warm.

To plate, slice each duck breast on a bias into 3 equal-size portions. Glaze with the orange sauce and serve with your choice of sides.