Orange Sauces - Taking Duck to Another Level
A flavorful sauce can make the difference between a good duck dish and a meal fit for a king.
Think duck a l’orange at a fancy restaurant.
Sure, making a sauce can be a lot of work, but since when are duck hunters afraid of work? Setting decoys in an icy pond at 5 in the morning isn’t exactly a walk in the park.
Make no mistake—even a sauce prepared in a professional kitchen can’t save a grilled duck breast that’s cooked a few degrees shy of a leather boot. But a well-tended sauce will make good recipe for grilled or seared duck breast even better.
It isn’t necessary to smother duck with a sauce. Just drizzle a little on the plate and a little more over the meat—and enjoy. Here are the recipes for some of our favorite sauces.
Easy Orange Sauce
In a stainless saucepan over medium-low heat, combine:
- 2 cups of fresh-squeezed orange juice
- 1/2 tablespoon Grand Marnier liquor
- 1 teaspoon orange zest
- 3 tablespoons maple syrup
- 1 teaspoon all-spice
- Cayenne to taste
Allow the sauce to cook for 30 to 40 minutes, stirring occasionally until reduced and thickened to a syrupy consistency. Adjust the seasonings and serve.
Orange Sauce
In a stainless saucepan over medium heat, combine and reduce by half:
- 1 1/2 cups fresh-squeezed orange juice
- 1 tablespoon of ginger, grated
Add and reduce by half:
- 1 cup of homemade duck stock (or half low-sodium beef broth and chicken broth)
When the sauce has reduced, stir in:
- 1 tablespoon brown sugar
- 1 tablespoon of Grand Marnier liquor
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Taste and adjust seasonings. Stir in a little refrigerated roux to thicken to the desired consistency.