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Home > Recipes > With Classic Roasted Duck and Chicken Stock
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Orange-Scented Sauce for Duck and Chicken
Serves 8
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Ingredients:
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- 2 T. (30 mL) Butter
- 1 Medium Onion, minced
- 2 Shallots, minced
- 1 T. (15 mL) Dried Green Peppercorns, crushed
- 1½ oz. (45 g) Glace de Canard
Gold®.
- 2 T. (30 mL) Orange Marmalade
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- ¾ c. (190 mL) Water
- ½ c. (125 mL) Double Cream
- 3 T. (45 mL) Cointreau
- 1 T. (15 mL) Orange Zest, minced
- Salt and Pepper to taste
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Saute the onion, shallot and crushed peppercorns in butter for 5 minutes (until they begin to brown). Add the
Glace de Canard Gold®, marmelade and water. Whisk until Glace de Canard and marmelade are dissolved. Add the cream and simmer for 2 to 3 minutes, allowing sauce to reduce slightly. Just before serving, add Cointreau and orange zest. Season to taste with sat and pepper if needed.
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