Orange Sauce for Duck | Duck à l’Orange | Homemade Sauce for Duck | Orange Sauce Recipe

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine is lower in calories, while grape juice is budget-friendly.

Round up three oranges and a lemon.

Fill a saucepot with water, place it on the burner, and bring it to a boil on high heat.

Zest all of the oranges and the lemon, avoiding the white inner membrane (pith).

Once the water is boiling, drop in the zest and let it cook for about five minutes until tender.

Strain the zest using a fine sieve and place it into a cold water bath or ice bath.

In a saucepot, add 3 tablespoons of white granulated sugar and 1/3 cup of red wine vinegar, and turn the burner to medium heat.

Cook the mixture until it turns into a syrup and has an amber color, about a few minutes.

Pour in 1 cup of orange juice while whisking or stirring, and bring this back to a simmer over medium heat.

Add 2 cups of warm brown veal stock and bring to a simmer, skimming off foam and impurities as it reduces by at least half.

Score the fat side of the duck breast in a checkered pattern, dry it off, and season with salt and pepper.

Place the duck breast skin side down in a sauté pan with butter (or on a cool pan without butter) and cook for 6 to 8 minutes.

Flip the duck and cook until it reaches an internal temperature of 165°F (74°C).

Remove the duck from the pan and place it in a warm place to rest, removing the grease but keeping the bits in the pan.

Add the reduced brown veal stock to the pan and bring to a simmer, scraping the sides and bottom with a spatula to release the fond.

Reduce the sauce for 5 to 8 minutes until thickened to your liking.

Remove the sauce from heat and strain it into a clean saucepan using a fine sieve.

Add 2 tablespoons of orange liqueur or Grand Marnier and the reserved zest to the sauce, stirring to combine.

Heat the sauce for a few minutes, taste, and adjust seasoning with salt or pepper if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens