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.