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Ingredients
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Quantity
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|
Demiglace
|
1.5litre
|
|
Stock (prepared from duck bones)
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400ml
|
|
Seasoning
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|
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Port wine or red wine
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150ml
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Rind and juice of 3 oranges
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Juice of 1 lemon or ½ lime
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Peel the rind of the oranges very thinly, taking care that
no white pith is used. Cut into juliennes. Cover with cold water. Bring to a
boil. Strain, and dry well. Mix the demiglace stock and orange juice and boil
until reduced to half. Strain and return to sauce pan. Add the prepared orange
rind, lemon juice, port wine and the cooking juices from the duck. Bring to a
boil and correct the seasoning.
Serve with roast duck,
goose, pork, ham and venison.
