Side Pannel
Roast Wild Duck W/ Orange and Sauternes Sauce
Roast Wild Duck W/ Orange and Sauternes Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 3 Mallards; oven ready
- Butter
- 3 Onions; halved
- Strips of pared orange rind
Directions
ORANGE & SAUTERNES SAUCE
4 tb Butter
1 Onion; thinly sliced
2 Orange rinds; grated
2 1/2 c Chicken stock or water
2 ts Arrowroot; mixed with the
. juice from 1/2 a lemon
Salt & pepper to taste
1 1/4 c Sauternes (or other sweet
. white wine)
2 Orange; peeled, pith removed
. and segmented
To roast the birds, rub the skin with butter and inside each put one
onion and a few strips of pared orange rind. Put the birds into a roasting
tin with 1 pint / 2 1/2 cups / 600ml of water. Roast them in a preheated
hot oven (4250F / 2200C / gas 7) for about 45 minutes.
Meanwhile, make the sauce. Melt the butter, add the onion and cook until
the onion is soft and translucent. Add the grated orange rind and stock or
water. Bring the liquid to simmering point and simmer for 5 minutes, with
the pan uncovered. Stir a little of the hot liquid into the arrowroot and
lemon mixture, then pour this back into the saucepan and stir until the
sauce boils. The arrowroot gives a clear sauce. Season to taste with salt
and pepper, and pour in the Sauternes. (You can make the sauce to this
stage in the morning for dinner that evening and just reheat to serve.) Add
the orange segments just before serving. Serve the sauce separately .
4 tb Butter
1 Onion; thinly sliced
2 Orange rinds; grated
2 1/2 c Chicken stock or water
2 ts Arrowroot; mixed with the
. juice from 1/2 a lemon
Salt & pepper to taste
1 1/4 c Sauternes (or other sweet
. white wine)
2 Orange; peeled, pith removed
. and segmented
To roast the birds, rub the skin with butter and inside each put one
onion and a few strips of pared orange rind. Put the birds into a roasting
tin with 1 pint / 2 1/2 cups / 600ml of water. Roast them in a preheated
hot oven (4250F / 2200C / gas 7) for about 45 minutes.
Meanwhile, make the sauce. Melt the butter, add the onion and cook until
the onion is soft and translucent. Add the grated orange rind and stock or
water. Bring the liquid to simmering point and simmer for 5 minutes, with
the pan uncovered. Stir a little of the hot liquid into the arrowroot and
lemon mixture, then pour this back into the saucepan and stir until the
sauce boils. The arrowroot gives a clear sauce. Season to taste with salt
and pepper, and pour in the Sauternes. (You can make the sauce to this
stage in the morning for dinner that evening and just reheat to serve.) Add
the orange segments just before serving. Serve the sauce separately .
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