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Orange Duck Sauce

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Ingredients
  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
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.

Recipe Summary

Method: 
Blending
Dish: 
Sauce
Ingredient: 
Orange

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