Orange Sauce for Duck Breasts
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Most recipes for duck at 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. Makes 4 main-course servings.
ingredients
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serves: 4
3 navel oranges
1 cup water
1 teaspoon sugar
2 teaspoons sherry vinegar (or other good wine vinegar)
1 cup brown chicken broth (1 tablespoon commercial meat glaze, or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water)
2 tablespoons cognac (or Grand Marnier)
2 tablespoons butter (optional)
Salt
Pepper
Sautéed Duck Breasts recipe
Servings Per Recipe: 4
Amount per Serving
Calories: 137
- Total Fat: 9.1 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.2 g
- Cholesterol: 18.5 mg
- Sodium: 5782.9 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0 g
- Sugars: 5.2 g
- Protein: 4.1 g
preparation
1. 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 (remove the peel).
2. In a saucepan, combine the julienned zest and water and bring to a boil. Boil for 2 minutes and pour off the water.
3. Add the sugar and vinegar to the orange zest and simmer over high heat until dry. Pour in the orange juice and boil down until reduced by about half. Add the broth and simmer for about 5 minutes, or until the sauce is lightly syrupy. Add the cognac and simmer for 30 seconds. Whisk in the butter and season with salt and pepper.
4. Arrange the sliced breasts on warmed plates with the orange segments and spoon the sauce over the meat and oranges.
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