jeudi 25 décembre 2014

Orange sauce for duck or goose

 
Orange sauce


About 2 cups


Pour off the fat from the pan in which you have roasted the bird.


Deglaze the pan with :
  • 1 cup Game stock (recipe below)
Thicken with :
  • 1 teaspoon arrowroot or cornstarch, mixed first with a little of the stock
In another pan, cook together until light brown :
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
Add the sauce from roasting pan and cook 4 or 5 minutes.
Then add :
  • 1 tablespoon julienned and blanched orange rind
  • ½ cup hot orange juice
  • 1 teaspoon lemon juice
  • 2 tablespoon curaçao (Orange liquor)
Correct the seasonning.
Serve immediately over goose or wild or domestic duck and garnish with orange sections.


Game stock

About 9 or 10 cups


Put in a heavy pot :
  • 4 or 5 pounds fowl or rabbit
  • 3 quarts cold water
  • 5 celery ribs with leaves
  • 1 bay leaf
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • 6 sprigs parsley
Simmer the stock for 2½ hours, uncovered. Strain it. Chill it.


BON APPETIT