Recipe

Sauce Piquant A Lorange Recipe


Sauce Piquant A Lorange Recipe Frantic / All my dishes
1 year, 2 months ago
a sauce to take all the hard work out of duck a l'orange
Prep:15m Cook:120m Servings:4

Frantic

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Ingredients
  • 4 cups freshly squeezed orange juice (about 12 oranges)
  • zest of 2 oranges julienned
  • 1-1/3 cups sugar
  • 2 tablespoons Angostura bitters
  • 4 cups chicken stock
  • 4 tablespoons arrowroot dissolved in 4 tablespoons cold water
  • 2 cups brandy
  • 20g dried quandong (Australian native bush food)

Directions
  1. Soak quandong in brandy overnight, then macerate
  2. In a medium heavy saucepan combine the orange juice, julienned zest of 1 orange and the sugar
  3. Over medium high heat reduce to 3/4 volume
  4. Place stock in clean saucepan and bring to a boil over high heat
  5. Add hot stock to reduced orange gastrique, continue to simmer over medium low heat for 10 minutes
  6. Add bitters and quandong liqueur to pan and cook off the alcohol, scraping pan continuously with a large wooden spoon
  7. Macerate
  8. Add the other julienned orange zest for presentation
  9. Use hot over strongly flavoured meats (duck, venison, kangaroo, tuna, salmon, trout, rabbit) as a sauce or as a marinade
  10. May be bottled and kept for further use.
  11. Shelf life for bottled sauce is 12 months. Refrigerate after opening.

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