Mary Berry Orange Sauce For Duck​

This zesty orange sauce with a hint of lime and ginger is a perfect complement for duck dishes. The rich flavours from the reduced stock and buttery finish make it a fantastic, glossy topping for your duck dish.

Ingredients Needed:

• 1 orange, washed and thinly sliced
• 1 onion, chopped
• 1 cm (1/2 in) piece of fresh root ginger, peeled and grated
• 250 ml (8 fl oz) fish stock (or chicken stock if preferred)
• Grated zest of 1/2 lime
• 75 ml (2 1/2 fl oz) lime juice
• Salt and cayenne pepper, to taste
• 60 g (2 oz) unsalted butter, chilled and cubed
• Sugar or honey, to taste (optional)

How To Make Orange Sauce for Duck:

1. Prepare the Ingredients: Place the orange slices, onion, and grated ginger into a pan. Add the fish stock and bring to a boil.
2. Extract the Juices: After boiling, simmer for 10 minutes without stirring. Once the stock has reduced, strain the contents through a sieve into a bowl, pressing down with the back of a spoon to extract all the juices.
3. Reduce the Sauce: Pour the juices into a small saucepan and boil rapidly for about 12 minutes, uncovered, until the liquid has reduced to about 2 tbsp.
4. Add Lime and Season: Stir in the lime zest and lime juice. Season with salt and cayenne pepper to taste, and gently heat until warm.
5. Finish the Sauce: Remove from the heat and add the chilled butter, one cube at a time, whisking until the sauce becomes glossy. Taste, and add a little sugar or honey if desired.

Recipe Tips:

• Use fresh ginger: Fresh ginger adds a bright, aromatic kick to the sauce. Be sure to grate it finely for smooth texture.
• Reduce the sauce carefully: Keep an eye on the sauce while it’s boiling down. It should be reduced to about 2 tablespoons for the perfect consistency, so don’t let it overcook and burn.
• Add sweetness to taste: Depending on the sweetness of the orange and lime, you may need to add a little sugar or honey. Add it gradually and taste to get the right balance.
• Butter cubes: Add the butter cubes one at a time to ensure they melt evenly into the sauce, giving it a glossy, smooth finish.
• Adjust the seasoning: If the sauce tastes too tangy, a pinch of sugar or honey can balance it out. For more heat, increase the cayenne pepper slightly.

How To Store & Reheat Leftovers

In The Fridge: Store leftover sauce in an airtight container for up to 3 days.

In The Freezer: Freeze the sauce in a freezer-safe container for up to 1 month.

To reheat, defrost overnight in the fridge and warm it up on the stove.

Try More Recipes:

• Mary Berry Bearnaise Sauce
• Mary Berry Onion Sauce
• Mary Berry Fresh Cranberry Sauce