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Bitter Orange Sauce

Southern.Crockpot's picture
Ingredients
Seville Oranges - 2, small
Duck Stock - 1/2 pint, made from the duck giblets (275 ml)
Port - 4-5 tablespoons
Brown Sugar - 3 heaped
Plain Flour - 1 rounded tablespoon
Salt to taste
Pepper, freshly ground
Directions

GETTING READY
1) Using a peeler, peel the rinds of the oranges
2) Cut the rinds into fine thin shreds
3) Blanch them in some boiling water and drain well
4) Squeeze the juice from the oranges into a bowl and keep aside
5) Once the duck is cooked and transferred to a serving plate to relax
6) Into a saucepan spoon the fat from the tin and sprinkle flour into it and stir well

MAKING
7) Make a smooth paste and cook over medium heat till browned
8) During cooking, scrape the base and sides of the saucepan
9) Add the stock to the flour and stirring continuously make a smooth sauce
10) Add the sugar and cook for a minute or two
11) Add the orange rind and juices and finish off by seasoning with salt
and pepper

FINALIZING
12) Add in the port to the sauce and stir well to blend just before serving

SERVING
13) Serve the sauce over the duck and serve immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Method: 
Saute
Ingredient: 
Orange
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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