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:
- Prepare the Ingredients: Place the orange slices, onion, and grated ginger into a pan. Add the fish stock and bring to a boil.
- 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.
- 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.
- 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.
- 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 Orange Sauce For Duck
Course: Side DishesCuisine: BritishDifficulty: Easy4
servings5
minutes22
minutes120
kcalThis 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
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)
Directions
- Prepare the Ingredients: Place the orange slices, onion, and grated ginger into a pan. Add the fish stock and bring to a boil.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.