Blog Orange Sauce for Duck

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.

INGREDIENTS:

• 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

SERVES:

• 4

COOKS IN:

• Prep: 5 min
• Cooking: 20 min

DIFFICULTY:

• EASY

Method:

- 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.

- Enjoy!

 

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.