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Orange Duck Sauce Recipe
|Duck stock||15 Fluid Ounce (425 Milliliter Stock, Made By Simmering The Giblets)|
|Oranges||2 Large, grated for rind, squeezed for juice|
|Cornflour||1⁄2 Ounce (15 Gram)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Port||30 Milliliter (2 Tablespoons)|
Serving size: Complete recipe
Calories 374 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1275.8 mg53.2%
Total Carbohydrates 81 g26.9%
Dietary Fiber 9.8 g39%
Sugars 54 g
Protein 12 g23.2%
Vitamin A 18% Vitamin C 300%
Calcium 20.8% Iron 9%
*Based on a 2000 Calorie diet
Add the grated orange rind and simmer for 10 minutes.
Blend the orange juice with the cornflour and stir into the stock until it becomes clear.
Allow the sauce to simmer gently until it has thickened.
Add the sugar and port, if used, and season with salt and pepper.
Simmer for 3 minutes longer.