I will be cooking Roast Duck at the weekend -?

Question

I can never get a good recipe for orange sauce. Can any of you give me one that's fairly straightforward and if not for orange sauce, can you recommend something else?

Thanks.

Answer 1

Forget all the hassle of making a orange sauce. It's more economical to purchase it at your local supermarket. It'll be in the Chinese / Assn food section. Recipes will be listed in the container. Please remember that duck is very fatty and should be roasted on a rack. Duck is all dark meat, a blush, rose' or white Zinfandel wine will complement your entree.
Being of German descent an alternative to duck la' orange is duck in sauerkraut. The kraut will cut the fat and it gives the duck a delightful flavor. The wine to serve; Liebfraumilch!

OK! What does a biker know? Well, I'm proud to say I'm also a gourmet cook. AAAAHHHHH, the smells. It's almost therapeutic.

Hope everything goes well!
Take Care,
Rich

Answer 2

About half a teacup of vinegar and a couple of desertspoons of sugar (brown is better, any will do). Heat gently to dissolve and simmer, to make it a bit thicker. Add a couple of teacups of orange juice and 1 of stock (even leftover gravy) if you have it. (personally I think cubes spoil things and would rather use water). Onion water is great instead of stock.

Peel an orange and divide it into sections with the skin removed. Hold it over a bowl to catch the juice, which you can add to the sauce.

Boil the sauce til it is the right thickness. Just before serving add the orange segments to heat through.


EXTRA TO GO WITH ROAST DUCK

(where the onion water comes from)

Chop plenty of onions and boil til they are soft. Drain, keeping the water for the orange sauce.

Add torn up sage leaves to to onion and about half a loaf of bread torn into bite sized bits. (Brown bread is best.)

Add an egg to hold it all together - put into a greased pyrex dish and cook under the duck til nicely golden.

Roast duck, orange sauce and sage and onion pudding - delicious!

Have a great meal.

Answer 3

ORANGE SAUCE FOR DUCK OR CHICKEN

2/3 c. light brown sugar
2/3 c. sugar
2 tbsp. cornstarch
2 tbsp. grated orange peel
1/2 c. orange juice
1/4 - 1/2 c. orange liqueur
1/2 tsp. salt
1/2 orange skin, julienne stripped (peel of an orange with a vegetable peeler, slice peel thinly)

Combine sugars and cornstarch in a pot. Mix. Add rest of ingredients. Bring to a boil, then allow to simmer over low heat 3-4 minutes.

Answer 4

Use a good marmalade and an orange liquor. Fry off the breast and other meats add a couple of table spoons or so of good quality organic marmalade and orange liquor to taste - a good dollop. Stir fry gently. Or simply joint up cooked Duck and stir fry in Plum Sauce. Really yummy and sticky.

Answer 5

Easy, get a jar of thin cut orange marmalade, thin down with orange juice, add a little (i mean no more than 2tbls) vinegar - voila instant orange sauce. Another sauce for duck is black cherry, get a jar of SOUR cherries, thicken the liquid off them with some cornflour or arrowroot, add suager to taste and a little cherry brandy - delish!!!!

Answer 6

Remember to render the duck first to get rid of all the fat under the skin. This invloves putting your roasting dish on the hob and gradually browning off each side of the duck. The fat that comes out can be kept for making delicious roasted veg in the future.
Enjoy your meal.

Answer 7

Don't do orange sauce!

Pour boiling water over it, smother it in maple syrup (the darker the better), roast for two hours.

Bon appetit!

Answer 8

Its a bit of a cheat but Sharwoods do a lovely hoisin ( plummy and oniony) sauce that goes lovely with The Donald

Answer 9

This is quite simply my favourite cooking resource. I've not found anything on here I could fault - Give it a try!

http://www.uktvfood.co.uk/

Answer 10

Oh it sound great can I come to dinner please??
Sorry would buy the out-of-a-jar option. :o)