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Sauce piquant a lorange Recipe

Ingredients

How to make it

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

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The Cook

frantic Cleve, AU

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