
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

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