Orange-Scented Sauce for Duck and Chicken
(Serves 8)
Ingredients:
- 2 tablespoons Butter
- 1 Medium Onion, minced
- 2 Shallots, minced
- 1 tablespoon Dried Green Peppercorns, crushed
- 1-1/2 oz. Glace de Canard Gold (duck stock)
- 2 tablespoons Orange Marmalade
- 3/4 cup Water
- 1/2 cup Heavy Cream
- 3 tablespoons Cointreau, or Triple Sec
- 1 tablespoon orange zest, minced
- Salt and Pepper to taste
Preparation
Sauté the onion, shallot and crushed peppercorns in butter for 5 minutes (until they begin to brown).
Add the Glace de Canard Gold, marmalade and water. Whisk until Glace de Canard (duck stock) and marmalade are dissolved.
Add the cream and simmer for 2 to 3 minutes, allowing sauce to reduce slightly. Just before serving, add Cointreau or Triple Sec and orange zest.
Season to taste with salt and pepper if needed.
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