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Orange Sauce for Duck |
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Serves: 2 Print this RecipeMakes about 2 cups, enough for 2 ducks Duckling à l’orange was one of the first dishes I learned to make at the La Varenne cooking school in Paris; it is another French classic. The sauce owes its unique sweet-sour-caramel flavor to the bigarade, a mixture of burnt sugar and vinegar. The traditional preparation calls for oranges, but I also like the exotic flavor you get with tangerines. To reinforce the orange flavor, place a few strips of the orange zest in the cavity of the duck before grilling. 2 oranges, large, preferable navels 1/4 cup sugar 3 tablespoons water 1/4 cup red wine vinegar 1 1/2 cups chicken stock or rich duck stock or canned low-sodium chicken broth 1 tablespoon orange marmalade 1 1/2 teaspoons cornstarch 2 tablespoons grand marnier or other orange liqueur Salt and freshly ground black pepper, to taste 1. Finely grate enough zest off one of the oranges to make 1 teaspoon. Cut the remaining rind and all the white pith off this orange to expose the flesh. Working over a bowl to catch any juices, and using a sharp paring knife, make V-shaped cuts between the membranes to release neat segments. Set the segments aside, first removing any seeds with a fork. Juice the second orange: You should have about 2/3 cup juice in all. 2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium-high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer gently, whisking steadily, until the caramel is completely dissolved, 2 to 3 minutes. 3. Stir the orange juice and stock into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, to reduce by half, 10 to 15 minutes. Reduce the heat to low and whisk in the orange marmalade. Simmer until melted, about 1 minute. Dissolve the cornstarch in the Grand Marnier and whisk this mixture into the sauce. Cook until the sauce thickens slightly, about 1 minute. Add the orange segments and remove from the heat. Season with salt and pepper. Serve or cover and refrigerate for up to 5 days. Makes about 2 cups, enough for 2 ducks This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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