Traditional Orange sauce

2
Prep
2 minutes
Cook
10 minutes

Ingredients

  • An orange
  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 500ml chicken stock

Method

  1. To start the sauce, zest and juice the orange
  2. In a pan, heat the sugar with the red wine vinegar. Allow to reduce until a dark syrup is left.
  3. Add the chicken stock and orange juice. Bring to the boil and simmer to reduce until desired consistency. Alternatively, stir in 1 tsp of cornflour paste and allow to simmer for 2 minutes.
  4. To finish add the orange zest and season with salt and pepper. Serve with duck breast or whole roast duck.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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