Duck a la Bigarade

 

I'm spelling this the right way, not how it looks on the card with it's ancient calligraphy. 

 

 

 

 

(Shane's witty narration)

Ingredients

2 ducks  

Livers from the two ducks

Two oranges, peeled

2 tsp. beef stock

pinch cayenne

1/2 cup port

Process

1. Roast ducks as usual (like a boss). 

2. Parboil and puree the livers

3. (This is my favorite transition) Meantime, cut rind from two oranges, and shred into tiny match sticks. 

4. Par boil rind match sticks for 2 minutes in just enough water to cover.

5. Drain and pat dry.

6. Add the match sticks to a double boiler with the juice of the two oranges, the  skimmed pan drippings from the duck, beef stock, and cayenne.

7.  Simmer 2 or 3 minutes

8. Add the livers and port. 

10. Heat through and place into gravy boat. 

11. Serve ducks on platter, garnished with orange slices with sauce on the side.