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Fruity orange sauce

updated

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Ingredients for 4 servings:

  • 200 ml stock (duck stock) or roast duck juices
  • 200 ml orange juice, freshly squeezed
  • 2 orange(s), the fillets of which
  • 2 tbsp sugar, as needed
  • Salt
  • 100 g chestnut(s), pre-cooked, optional
  • 1 tsp cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Side dish to roast duck or roast duck breasts

Heat the sugar until caramelized, then deglaze with the duck stock. Bring to a boil, allowing the caramel to dissolve. Top up with the orange juice, add the fillets and, if desired, the chestnuts, and bring to a boil briefly. Season with salt and thicken with cornstarch. This goes well with both roast duck and pan-fried duck breasts. I like potato dumplings or baguette as a side dish; rice would also work.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fruity orange sauce