Description
Delia Smith’s orange sauce is a harmonious blend of citrusy zest and sweetness, balanced with a touch of savory notes. It’s a versatile sauce that not only complements duck but also pairs well with other poultry and even vegetarian dishes.
Ingredients
Scale
- 2 large oranges (juice and zest)
- 1 lemon (juice and zest)
- 50g (2 oz) sugar
- 150ml (5 fl oz) chicken stock
- 1 tablespoon white wine vinegar
- 1 tablespoon cornflour (cornstarch) mixed with a little water
- Salt and pepper to taste
Instructions
- Prepare the Citrus: Zest and juice the oranges and lemon.
- Combine Ingredients: In a saucepan, combine the orange juice, lemon juice, zest, sugar, chicken stock, and white wine vinegar.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
- Thicken the Sauce: Gradually add the cornflour mixture, stirring continuously until the sauce thickens.
- Season: Season with salt and pepper to taste.
- Final Touch: Let the sauce simmer for another few minutes until it reaches the desired consistency.