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BROWN BITTER ORANGE SAUCE (For roast duck) Recipe

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BROWN BITTER ORANGE SAUCE (For roast duck) Recipe



Cut the zest of a Seville (bitter) orange (or a sweet orange) and half a lemon into thin strips; blanch, cool, and drain. Heat 20 g sugar and 1-tablespoon good wine vinegar in a saucepan until it forms a pale caramel. Add 2 dl brown veal stock (or well reduced bouillon) and boil vigorously for 5 minutes. Add the juice. Strain and add the blanched zest. The sauce can be flavoured with a small amount of Curaao added just before serving.


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