Prepare Bigarade sauce. Glaze roasted duck with some of the sauce. Cut an unpeeled orange into rounds, then cut slices in half. Garnish serving platter with these. Serve sauce separately.
Duck may be prepared according to the chicken recipes that use a dark sauce. See Oie (Goose) variations. In the recipes that use livers, be sure to use chicken or goose livers, but not those of ducks, which are too strong. Duck may also be prepared according to the recipes for goose, but goose with orange or cherry sauce is not too appealing.
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