Orange Duck Sauce Recipe
Ingredients
| 425 ml. / 15 fl oz. duck stock, made by simmering the giblets | ||
| Grated rind and juice of 2 large oranges | ||
| 15 g. / 1/2 oz. cornflour | ||
| 15 ml. / 1 tablespoon sugar | ||
| 30 ml/2 tablespoons port (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Strain the stock well.
Add the grated orange rind and simmer for 10 minutes.
Strain carefully.
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.
Add the grated orange rind and simmer for 10 minutes.
Strain carefully.
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.
Chef
