What's a good sauce for duck?

Question

I love duck and I just bought a roast. Im not crazy about orange sauce and cant think of another sauce to use. Any recipes or suggestions?

Answer 1

If it's a whole duck and you are going to roast it, it will leave a LOT of juices in the bottom of the pan. These juices are very rich and flavorful and usually require no seasonings - not even salt! Taste the juice and see if it is to your liking. If you love it, you can add 1 tablespoon of corn starch per cup of juice to thicken it into a sauce. It's fabulous and goes well with the duck!

Drain the duck stock into a sauce pan and determine how many cups of liquid. Dissolve one tablespoon of corn starch per cup of liquid in 1/4 cup of *COLD* water. Bring your stock to a boil and add the corn starch mixture, stirring constantly with a whisk until it thickens.

Answer 2

Duck Port Sauce

Ingredients (makes 1 cup)

2 cups Port<< in the wine section
1/2 cup orange juice
1 1/2 tablespoon fresh lemon juice
1 garlic clove, crushed
3/4 teaspoon Worchestershire sauce
2 cups homemade beef stock or canned
or canned beef broth
1 heaping teaspoon peach chutney<< get this when you buy the jelly
2 heaping teaspoons blackberry jelly
1 thin slice red onion
1/4 cup unsalted butter, frozen

Instructions

In a 2-quart saucepan, bring the Port to a simmer, then add the orange and lemon juices. Cook for 15 minutes over medium heat.

Stir in the garlic, Worchestershire sauce, stock, chutney, jelly and onion. Turn the heat to medium-low and reduce the sauce by half. Strain and continue cooking until the sauce turns dark brown and has a syruplike consistency. You will have about 1/2 cup of sauce. Whisk in the frozen butter in small pieces.
Now doesn't that just quack you up?<<<<

Answer 3

To make the sauce remove the duck from the pan and allow to rest.
Pour all the fat and juices into a clear jug.
Pour ½ glass of red wine or dry sherry into the roasting tray and bring to the boil.
Add about a cup of water and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
In the jug, the juices will be at the bottom and the fat at the top.
Take 2 tbsp. of the fat and heat in a small pan, add 2 tbsp. of plain flour and mix well.
Slowly add the stock, stirring well over a medium heat till all the stock has been added.
Approximately 400ml makes a good consistency sauce.
Remove excess fat from the juices in the jug and keep the fat for roasting your potatoes.
Add the juices to the sauce, taste and season if required, strain and serve.
Add a couple of tsp. of cranberry sauce to the sauce for a slight sweetness.

Answer 4

A little sweet, a little savory, rich and delish! You can put this on ALPO and your peeps will love it!

Port Wine Reduction

1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3-4 peppercorns
3 cups port wine
1TBS butter

1. Combine all of the ingredients except the butter in a medium-size saucepan over medium heat and bring to a boil.

2. Reduce the heat and simmer the mixture until it thickens and reduces to about 1/2 cup, about 45 minutes.

3. Strain through a fine-mesh strainer and let cool. Return to heat briefly to stir in butter, this will give it a lovely sheen and a heavenly richness.

Use warm or at room temperature.

Makes 1/2 cup.

Answer 5

RASPBERRY SAUCE:
1/2 cup orange juice
1 cup frozen raspberries
2 teaspoons butter
Salt and pepper, to taste

Duck with Blackberry Sauce
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup

Answer 6

i know i hate orange sauce or any sweet sauce, i cook duck but i dont come out with the sauce i come out with the juice its goo too, but u can add cornstarch mixed with water and add it to the broth to make it thicker, but for my delicous duck i use these spices and ways to cook it,
i let it thaw then i cover it with half milk and half yoghurt until its fully covered overnight,
then in the morning i thourly wash it and put lemon and salt also clean it again until clean then i spice it really well with my marinade
salt
chicken seasoning
allspice
garlic salt
ajinomoto spice
herbs
rosemary
black and white pepper
mrs dash
and mix all these ingriedients with olive oil cover to the top of spices then add a little vinegar and some lemon juice and garlic shredded then mix well and add to the duck and let it set for 5-6 hrs or overnight then i put a green apple in the middle sliced in half and let it cook in oven for 1hr, then i remove it and stuff it with rice and meat , then close the duck and let cook for 3-4 hours on low, and it will come out so juicy and tender mmm yumy recipe
* if you have any butter ghee add to the top of the duck it gives the skin a yummy crusty taste!*

Answer 7

BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE

Duck breast is a sadly underrated meat. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. This southwestern version, with its slightly spicy sauce, elicits every ounce of flavor from the bird. And it's so easy!
click photo to enlarge
For sauce
2 1/2 cups fresh orange juice
1/4 cup fresh lime juice
3 tablespoons maple syrup (preferably dark amber or Grade B)
1 tablespoon finely chopped canned chipotle chiles in adobo
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt

For duck
3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Special equipment: an instant-read thermometer

Make sauce:
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.

Prepare duck:
Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

Cooks' notes:
• The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery.
• Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.

Makes 6 servings.

Answer 8

Use a roast chicken sauce

Answer 9

RASPBERRY POMEGRANATE SAUCE

4 cups pomegranate juice
2 (12 ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
Mix in raspberries and sugar.
Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
Mix in honey; bring to simmer.

You can also add some orange zest for a zippy flavor.

Answer 10

duck sauce.