Description
Mary Berry’s Orange Sauce for Duck is a delightful blend of fresh oranges, sugar, and spices, creating a harmonious balance of sweet and tangy flavors. The sauce is simple to make yet delivers a complex taste that complements the richness of duck perfectly.
Ingredients
Scale
- 4 large oranges (juice and zest)
- 2 tablespoons sugar
- 1 tablespoon white wine vinegar
- 1 cup chicken stock
- 1 tablespoon cornflour
- Salt and pepper to taste
Instructions
- Prepare the Oranges: Juice and zest the oranges, ensuring you collect all the zest and juice.
- Combine Ingredients: In a medium saucepan, mix the orange juice, orange zest, and sugar.
- Add Liquids: Pour in the white wine vinegar and chicken stock, stirring well to combine.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
- Prepare Cornflour Paste: In a small bowl, mix the cornflour with a little water to create a smooth paste.
- Thicken the Sauce: Gradually add the cornflour paste to the simmering sauce, stirring continuously to prevent lumps.
- Continue Simmering: Let the sauce simmer until it thickens to your desired consistency.
- Season: Taste the sauce and season with salt and pepper to enhance the flavors.
- Serve: Pour the hot orange sauce over your roasted duck, or serve it on the side.