Sarcelle, sauce bigarade à l’orange

A la bigarade, or à l’orange as it’s probably best known in England, is the classic way to serve duck in France. The dish may conjure up images of gloopy sauces and fatty, limp birds, which is what the British versions of the 1960s so often were, but nothing could be further from reality. An authentic bigarade is light and subtle. Crucially, it is made from Seville oranges (‘bigarade’ is the Provençal word for this type of orange), which lend the sauce a slightly bitter note; it is the only