I wanted a zesty, fruity sauce with high acidity to go with a duck breast. I'm not a sauce cook, really, but this one turned out great! As you can see, with ate this with noodles and veggies, but it's also great with rice.
Makes enough for four people, with perhaps a little leftovers.
Orange Sauce
2 tbsp sugar
4 tbsp white wine vinegar
2 oranges - juice and zest
1 tbsp concentrated veal stock
250 ml white wine
Salt
1 tbsp corn starch
1 tbsp water
1 tbsp water
1 tbsp butter
Start by mixing sugar and vinegar in a saucepan. Bring to a boil and keep cooking until the mixture turns a light caramel. Remove from heat, and add in orange juice (but reserve the zest for later!), veal stock, wine and salt. Cook on high heat until it reduces quite a bit - perhaps for 5 minutes. Lower the heat and cook for an additional 5, maybe 10 minutes.
Stir the corn starch with the water and add to the pan. Bring to a boil and cook for a few minutes, until it thickens. If it's too thick, add more water. If it's perfect, add the orange zest, whisk in the butter, and serve.
Start by mixing sugar and vinegar in a saucepan. Bring to a boil and keep cooking until the mixture turns a light caramel. Remove from heat, and add in orange juice (but reserve the zest for later!), veal stock, wine and salt. Cook on high heat until it reduces quite a bit - perhaps for 5 minutes. Lower the heat and cook for an additional 5, maybe 10 minutes.
Stir the corn starch with the water and add to the pan. Bring to a boil and cook for a few minutes, until it thickens. If it's too thick, add more water. If it's perfect, add the orange zest, whisk in the butter, and serve.
1 comment:
hiiiii
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