Orange Sauce for Duck
Duck à l'orange is one of the most famous French recipes featuring a roasted duck with crispy skin along with an aromatic sweet-sour sauce known as sauce bigarade.
The orange sauce recipe for the duck à l'orange is made to improve the overall flavour, perfectly suited to splitting through the richness of the roasted duck.
- 15g (1 tbsp) butter
- ½ onion, peeled and sliced thinly
- 60ml (4 tbsp) orange liqueur
- 75ml (5 tbsp) white wine
- 2 oranges, juiced
- 100ml (⅖ cup) vegetable stock
- 45ml (3 tbsp) orange marmalade
- Prep: 5 min
- Cooking: 20 min
- Melt the butter in a frying pan and cook the onions until softened and translucent, which will take about 3-5 minutes.
- Juice the oranges using the K-Mojo DigiMaster’s Citrus Juicer.
- Add the orange liqueur and white wine to deglaze the pan. Let it bubble for 30 seconds.
- Add orange juice and stock, and simmer together for 5 minutes.
- Sieve the mixture into a bowl, essentially removing the onions, and return the smooth sauce to the frying pan.
- Bring the sauce back to a simmer, then stir in the marmalade.
- Simmer until desired thickness is achieved. This can take up to 10 minutes.
- Serve immediately with pan fried duck breast or oven roasted duck, and green vegetables plus potato mash.
TIPS:- If you are fond of a stronger orange flavour, add the zest from the used oranges to the sieved sauce.
- If you want a quick method to thicken the sauce, use 2g (1 tsp) of cornflour mixed into a bit of hot water to form a slurry. Slowly drizzle it into the sauce while stirring vigorously to avoid lumps forming.
- This sauce is suitable for refrigerating and reheating to be enjoyed at a later opportunity.
SQ Professional teamed-up with award winner food blog Greedy Gourmet to create this awesome recipe.