What is orange sauce made of?

This orange sauce is a simple mix of butter flavoured with onion, orange liqueur, white wine, orange juice, vegetable stock and marmalade. Other recipes call for adding extra sugar, but I think the liqueur, as well as the natural sweetness of the oranges, brings enough sugar content to the recipe.

What are the origins of orange sauce with duck?

Orange sauce dates back to 17th century France. By the 19th century, orange sauce served with duck was becoming increasingly popular in French cookery books, most notably Louis Eustache Ude’s The French Cook, which sees his recipe ducklings à la bigarade, or bitter orange, as the star attraction. By the 20th century, duck a l’orange had become a hugely popular recipe throughout the world. Another variation of a meat dish flavoured with orange sauce is orange chicken. Often thought to be of Chinese origin, it is in fact a recipe coined in the US and inspired by Asian dishes. Fried pieces of battered chicken are coated in an orange chilli sauce, which is cooked until caramelised. It’s delicious, but it’s no duck a l’orange!

How do you thicken orange sauce?

Adding marmalade at the end of the cooking process produces a thicker sauce. As it gently simmers, your sauce should gradually thicken to the desired consistency. If you still find that it isn’t thick enough, simply use a little bit of cornflour. First, make a paste by mixing 2g (1 tsp) of cornflour with a tsp of hot water. Then, slowly drizzle it into the sauce and keep stirring the sauce fast. This will stop lumps from forming. If you’re looking for a healthier way to thicken sauces, try using arrowroot. If you can’t find it, check out my blog on the best arrowroot alternatives .

How do you add extra flavour to orange sauce?

For this recipe, the liqueur and the marmalade, in addition to the orange juice, bring an intense flavour to the sauce. If you want to bring an extra intense flavour, there are a few other ingredients that you can add. Firstly and most simply, you can add orange zest. You will already have the discarded peel from the juicing stage – make the most of this ingredient and zest up the peel. Orange peel really is an underrated flavour and adds an extra dimension to the sauce. You could also add orange extract at the same stage as the juice.

What sauce goes well with duck?

Many roast duck and pan-fried duck breast recipes call for a red wine jus – basically a thick red wine sauce reduction – or even a plum sauce. Both of these sauces taste great and really complement the flavour of duck. However, when it comes to a sauce that brings the best out of the meaty, rich flavour of duck, orange sauce is the best. The citric tanginess and the deep mellow sweetness are a perfect match for the richness of the duck. If you’ve never tried this flavour marriage made in heaven, now is the time!

Is orange sauce and duck sauce the same?

It depends who you ask. The term ‘duck sauce’ is largely an American invention. It describes sauces served up in Chinese restaurants in the States and its contents differ depending on what part of the country you’re in. Everywhere from the Midwest to the East Coast, duck sauce is a sauce made from orange, whereas the further north you go – New England for example – duck sauce is often a plum-based sauce.

How long does orange sauce last in the fridge?

Once you’ve cooked your orange sauce, you may want to keep it to use for your Sunday roast duck, midweek pan fried duck breast, or another meal later down the line. Simply transfer it to an airtight container and place it in the fridge. It’ll keep for up to 2 weeks.

Can you freeze orange sauce?

Yes, you can freeze it. Simply place inside a ziploc bag or airtight freezable container and place in the freezer. It will keep for 2-3 months. When you want to reheat it, just defrost overnight and cook into your chosen recipe.

Is orange sauce gluten free?

Yes. As long as you use a gluten free vegetable stock and don’t thicken the sauce with cornflour, this sauce is 100% gluten free.

Orange Sauce For Duck - Easy French Sauce

Description

This orange sauce for duck recipe is quick and easy to prepare. Serve it with pan fried duck breast to turn it into duck à l'orange.

Ingredients

Units Scale

2 oranges
15g (1 tbsp) butter
1/2 onion, peeled and sliced thinly
60ml (4 tbsp) orange liqueur
75ml (5 tbsp) white wine
100ml (2/5 cup) vegetable stock
45ml (3 tbsp) orange marmalade

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Instructions

Juice the oranges with the K-Mojo Digimaster. Set the juice aside.
Melt the butter in a frying pan and cook the onions until softened and translucent, which will take about 3-5 minutes.
Add the orange liqueur and white wine to deglaze the pan. Let it bubble for 30 seconds.
Add orange juice and stock, and simmer together for 5 minutes.
Sieve the mixture into a bowl, essentially removing the onions, and return the smooth sauce to the frying pan.
Bring the sauce back to a simmer, then stir in the marmalade.
Simmer until desired thickness is achieved. This can take up to 10 minutes.
Serve immediately with pan fried duck breast or oven roasted duck, and green vegetables plus potato mash.

Notes

If you are fond of a stronger orange flavour, add the zest from the used oranges to the sieved sauce.
If you want a quick method to thicken the sauce, use 2g (1 tsp) of cornflour mixed into a bit of hot water to form a slurry. Slowly drizzle it into the sauce while stirring vigorously to avoid lumps forming.
This sauce is suitable for refrigerating and reheating to be enjoyed at a later opportunity.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Sauce
Method: Boil
Cuisine: French

Keywords: orange sauce for duck, orange sauce recipe, duck with orange sauce, how to make orange sauce, French orange sauce, French sauce recipe, duck a l'orange