Orange Sauce for Duck Breasts

Name: Orange Sauce for Duck Breasts
Yield: Makes 4 Main-Course Servings
Ingredients: 1 teaspoon sugar; 2 teaspoons sherry vinegar or other good wine vinegar; 1 cup brown chicken broth or 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water; 3 navel oranges; 1 cup water; 2 tablespoons cognac or Grand Marnier 2 tablespoons butter (optional); Sautéed Duck Breasts; Pepper; Salt

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Most recipes for duck à l’orange call for Grand Marnier, which is a delicious but expensive way to reinforce the flavor of oranges. You can get essentially the same result by combining orange zest and cognac. Cognac is expensive, too, but you need very little. Don’t substitute generic brandy.

Ingredients

3 navel oranges
1 cup water
1 teaspoon sugar

Main course
Gluten-free

Method

Squeeze the juice from 1 orange and reserve the juice.

Slice off the zest of the remaining 2 oranges and cut into fine julienne. Section the oranges and set aside (removing the peel as shown).

In a saucepan, combine the julienned zest and water and bring to a boil. Boil for 2 minutes and pour off the water.

Add the sugar and vinegar to