Here is my recipe for an Orange Bigarade Syrup that is excellent for
deglazing roasting or sauté' pans with, add demi-glace and you are in
orange heaven!

"Orange Bigarade Syrup"

(makes approximately 1 quart syrup)

Ingredients:

3/4 c. sugar ( for caramelizing)
10 oz. red wine or champagne vinegar
750ml brandy
1/2 gl orange juice (strained)
minced zest of one orange, plus juice
minced zest of one lemon, plus juice
3/4 c. sugar (to finish)
1 oz. water (to caramelize sugar)

Method:
In a heavy bottomed sauce pan add water and 3/4 c. sugar and caramelize.
When sugar is a rich brown color(not burnt) remove from flame and add
brandy, return to flame and flambé', when flame subsides add vinegar,
strained orange juices, and lemon juice. Reduce down to one quart
skimming all the while. Swirl in remaining sugar and zest, return to boil
to incorporate sugar, remove from heat, cool.

Additional Chef's Notes:
This syrup is excellent when added to demi glace, especially for duck. I
have it on the menu now with Peking duckling breast, and it is quite
popular. My next menu I plan to incorporate it with demi-glace and mango
chutney for a summery festive duckling!

Bon Appetit!
Chef John Paul Khoury