Our variation on the French classic duck à l'Orange using secreto ibérico pork. The pork is quickly seared on a hot pan before making a zesty orange sauce or sauce bigarade as its known in classic French cookery using a gastrique, a sherry vinegar and sugar reduction that creates the sweet and sour taste that blends perfectly with the secreto pork.
Ingredients
400g secreto ibérico, all excess fat trimmed
2 tbsp of olive oil for frying
Sea salt and freshly cracked black pepper
For the à l'Orange sauce:
Zest and juice of one orange
2 tbsp caster sugar
2 tbsp sherry vinegar
50ml orange liqueur
250ml veal jus
1 tbsp unsalted butter
Salt and freshly ground black pepper