Orange Sauce For Duck Recipe

I just tried an Orange Sauce For Duck Recipe that made the duck glossy, punchy and so ridiculously impressive you’ll want the recipe right now.

I’m obsessed with Orange Sauce For Duck. I love how sweet-tangy orange duck sauce cuts through rich meat and makes my lazy weeknight roast feel like something else.

I crave that glossy shine from unsalted butter and the burst of fresh orange juice that tastes like fruit, not fake syrup. Sauce For Roast Duck?

Yes. I serve it whenever I want people to shut up and eat.

It’s bold, bright, selfishly delicious. But no pretence.

This is about flavor hitting you right away. Sticky, citrusy, a little sharp.

Seriously addictive, and I never get bored. Every single time, no joke.

Ingredients

• Fresh orange juice: Bright, tangy zip that cuts the duck’s richness, it’s lively and fresh.
• Orange zest: Basically pure orange punch, tiny bit of peel oils, super fragrant.
• Granulated sugar: Adds sweet balance so the sauce isn’t only sharp or bitter.
• White wine vinegar: Gives a clean, puckery lift, you’ll taste the acid snap.
• Dry white wine: Adds depth and light fruit notes, keeps things from tasting flat.
• Chicken or duck stock: Brings savory backbone and body, makes the sauce feel hearty.
• Orange liqueur: Plus a boozy orange layer, a grown-up hint of sweetness.
• Shallot: Soft oniony flavor, subtle bite that melts into the sauce.
• Unsalted butter: Adds silkiness and sheen, it’s what makes the sauce glossy.
• Cornstarch slurry: Optional thickener, quick fix when the sauce needs more cling.
• Kosher salt: Brings out every flavor, you’ll want to season gradually.
• Freshly ground black pepper: Adds mild heat and a little rustic bite.

Ingredient Quantities

• Fresh orange juice, 1 cup (about 240 ml)
• Finely grated orange zest, 1 teaspoon
• Granulated sugar, 2 tablespoons
• White wine vinegar, 2 tablespoons
• Dry white wine, 1/4 cup (60 ml)
• Chicken or duck stock, 1/2 cup (120 ml)
• Orange liqueur (Cointreau or Grand Marnier), 2 tablespoons
• Finely minced shallot, 1 small
• Unsalted butter, cold, 2 tablespoons
• Cornstarch, 1 teaspoon mixed with 1 tablespoon cold water (optional, for thickening)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Zest one orange finely, then juice enough to make 1 cup and set both aside; they’ll be your flavor stars so dont skimp on the zest.

2. Melt 1 teaspoon of the sugar in a small saucepan over medium heat until it just starts to caramelize lightly, then add the minced shallot and cook about 1 minute to soften and get some sweetness.

3. Pour in the dry white wine and white wine vinegar to deglaze the pan, scraping up any browned bits, and let it simmer until reduced by about half.

4. Add the fresh orange juice, grated orange zest and the remaining sugar, stir and bring to a gentle simmer for 4 to 6 minutes so the flavors marry and the raw alcohol cooks off.

5. Pour in the chicken or duck stock and continue to simmer until the sauce is reduced and slightly thickened, about 6 to 8 minutes; taste and adjust sweetness or acidity if needed.

6. Stir in the orange liqueur (Cointreau or Grand Marnier) and simmer another minute to blend the boozy orange flavor.

7. If you want a thicker glossy sauce, whisk the 1 teaspoon cornstarch mixed with 1 tablespoon cold water until smooth and slowly pour into the simmering sauce while whisking; simmer a minute until it thickens. If you prefer it looser, skip the cornstarch.

8. Off the heat, whisk in the cold unsalted butter, a little at a time, until the sauce is silky and slightly glossy; this also mellows the acid and gives body.

9. Season with kosher salt and freshly ground black pepper to taste, strain through a fine sieve if you want a perfectly smooth sauce, and serve warm spooned over pan fried or roast duck breast.

Equipment Needed

1. Microplane or fine grater (for orange zest)
2. Citrus juicer or reamer
3. Small saucepan (saucepan about 1 to 2 quarts)
4. Chef knife and small cutting board (for shallot)
5. Whisk
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Fine mesh sieve and a small bowl (for straining)

FAQ

Orange Sauce For Duck Recipe Substitutions and Variations

• Fresh orange juice: use tangerine or clementine juice for a sweeter, brighter taste; blood orange juice for deeper color and a slightly berry note; or diluted orange concentrate in a pinch.
• White wine vinegar: swap with rice vinegar for a milder acidity; apple cider vinegar for fruitier tang; or a splash of lemon juice if you dont have vinegar.
• Dry white wine: use dry vermouth for a similar herbal note; low-sodium chicken stock if you need alcohol-free option; or a light apple cider for a fruitier backbone.
• Orange liqueur (Cointreau/Grand Marnier): substitute triple sec, or use a splash of cognac or brandy for warmth and depth; non-alcohol option is extra orange juice plus a teaspoon of orange zest.

Pro Tips

1) Use only the bright orange zest, not the white pith, its bitter. Zest before juicing so you can get the most fragrant oils, and if you can, zest with a microplane for fine, even bits that release faster when simmered.

2) Taste as you reduce, dont just go by time. The sugar, vinegar and wine concentrate differently depending on your pan and heat, so stop when the sauce tastes balanced between sweet and tart, a little brighter than you want because the butter will mellow it.

3) Cold butter off the heat is key. Whisk it in small pieces off the burner to get a glossy, silky finish and avoid breaking the sauce. If it looks grainy or oily, cool it a bit then whisk vigorously or add a splash of warm stock to bring it back.

4) If using cornstarch, mix it well and add sparingly, its easy to over-thicken. For best texture, strain the sauce through a fine sieve to remove shallot bits and zest strands so it sits pretty on the duck.