Orange sauce for duck, sophisticate your roasts

Orange sauce for duck, sophisticate your roasts

May 18, 2019 0

The orange sauce for duck is one of the most famous recipes of the French cuisine. Despite appearing to be a dish of high complexity, it is such a simple dish as a roasted chicken can be.

The key element resides in the delicious Orange sauce for duck, a bittersweet mixture that gives duck meat a new dimension. valenciana oranges sauce that is also healthy due to its content high in vitamin C and antioxidant properties. And not only can the orange sauce dress the duck, but also is ideal for seasoning any white meat or oily fish.

Ingredients needed

We will use a medium-sized duck but the special blend is in the sauce, which mixes the juice of 4 oranges, with some of the juices from the roast duck and a glass of fine brandy. From the orange we will use both its juice and part of the skin.

We will get a thick and glossy sauce that will be perfect to match the duck and any garnish with which we want it to serve. We will also use about 75 grams of sugar, 50 ml vinegar, half a glass of water and salt as we please.

Recipe preparation

We peel an orange, slice it in 4 pieces and let it marinate for an hour with half a glass of brandy. We clean the duck, salt the inside and fill it with the orange. Then we place the duck on a baking sheet, we salt the outside and water with the brandy and a drizzle of extra virgin olive oil. With the oven previously heated to 200°C, we bake the duck for an hour and a half. Half way through this process, we water it with its own juices and cover it with foil to prevent over browning.

In the next step, we take part of the skin of one orange, removing the white part, and chop it into thin strips that we blanch three times to remove the bitterness. While the duck gets cooked, we proceed to prepare the Orange sauce.

In a saucepan, we put the sugar over medium-high heat until we get a blond candy and we add the vinegar and 200 ml. orange juice. We cook the sauce until it has reduced by half. When the duck is ready, we collect the juices from the baking tray and add them to the sauce. Finally we add the orange strips and 4-5 slices of orange to the sauce. We continue cooking it together for 10 minutes more and it would be ready.

So the duck with orange is a simple recipe that dazzles with its contrasts. The delicious orange sauce, sweet and sour, along with the texture of duck meat, round up an outstanding dish.

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