Orange Sauce for Duck

With this recipe, I have chosen to list it with the sauces rather than as a meat dish as how you choose to cook the duck is up to you, and have to say I am clearly out of step with other modern-day chefs, who choose to serve duck pink, or undercooked. My reluctance to engage in this practice goes back to my early years when training as a young comme chef, in those days we always cooked duck thoroughly. Also, it is my opinion that well-cooked duck tastes better, duck is a very fatty meat which I feel benefit’s from long slow cooking, look at how the Chinese cook it especially when making Peking Duck.

For me undercooked duck is a reasonably modern trend perpetuated by TV’s chefs. However, putting my views on the matter to one side Duck al Orange is truly a classic dish that is impressive and always fashionable, to a point where it could be considered as sophisticated as it is iconic, however you cook your duck this sauce will do it justice, so enjoy…! I have served my Orange sauce with whole roast duck cut into quarters.

Print Recipe
Orange Sauce for Duck
Course Main Dish
Cuisine French
Servings
Ingredients
Course Main Dish
Cuisine French
Servings
Ingredients
Instructions
  1. Boil the sugar and water, until the syrup caramelizes slightly and turns a golden brown.
  2. Remove from the heat and carefully add the Orange juice and Chicken Stock whisking vigorously, but take care the caramel will bubble fiercely as it is extremely hot.
  3. Add the orange zest which has been cut into very thin shreds
  4. Return to the heat and simmer, as the sauce simmers slowly whisk in the knobs of butter little as a time creating a shinny smooth sauce, if you add the butter to fast the sauce will not thicken.
  5. Just before pouring the sauce over the duck add the orange segments to the sauce and bring just to the boil for a moment then pour over the cooked Duck.
  6. Garnish with sliced orange half cherries and chopped parsley.
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