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Orange Duck Sauce

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  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Orange Duck Sauce Recipe