ORANGE SAUCE
makes approximately 1/2 cup of sauce
This sauce is different from what most of think of as duck a l'orange. It is much less sweet and is perfect with both roast duck or sautéed duck breasts.
Ingredients:
- Juice of 1 orange
- 1/4 cup white wine
- 1.5 oz. Glace de Canard Gold + 12 ounces hot water
- 1/2 inch strip orange zest
- 1 bay leaf
- 5 black peppercorns
- Salt to taste
- Dash of Grand Marnier (optional)
Procedure:
In a 1 1/2 quart saucepan, bring the orange juice to a boil. Reduce for approximately 1 - 2 minutes until it becomes syrupy but does not brown. Add the wine and bring to a boil. Lower heat to a simmer and reduce by half Add the reconstituted Glace de Canard Gold, zest, bay leaf, and peppercorns and bring to a boil. Lower temperature to an active simmer and reduce to 1/2 cup or until it achieves a sauce like consistency. Strain the sauce. Season with salt and a dash of Grand Marnier (optional).
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