Wild Duck with Sauce Bigerard

Bigarade is the French name for bitter Seville oranges which only have a short season, so grab them when you can during the marmalade-making days. The sauce is most excellent with mallard or wild duck, enriching the rather dry flesh. Otherwise you can serve the sauce with a domestic duck or pieces thereof. The ducks should be served pink inside which takes about 30 minutes in a preheated oven at 180°C/350°F/Gas 4.