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Orange Sauce for Poultry




Source of Recipe


Adapted from Rebecca Franklin at about.com


Recipe Introduction


I was serving the CI Roasted Game Hens and wanted some kind of sauce. Fondly remembering the duck a l’orange of the 1960’s and 70’s, I looked around the internet for sauce recipes. This one sounded easy and pure (no frozen concentrate) and I decided to give it a try. It was really good, with real orange flavor. It was delicious on the hens and I’m sure that it would be fabulous on duck.


List of Ingredients




1/4 cup granulated sugar
2 tablespoons water
2 tablespoons Sherry vinegar
1 1/2 cups orange juice
2 tablespoons shallots, minced
1 1/2 cups chicken stock
2 oranges, sections cut from membranes
1/4 cup unsalted butter
2 tablespoons orange zest


Recipe



In a medium saucepan, bring the water and sugar to a boil. Allow to boil until the syrup caramelizes – a few minutes. It should be golden brown. Reduce the heat and add the vinegar, juice, shallots and stock. Simmer until the sauce is reduced to just less than a cup. Add in the butter and 1 tablespoon of the orange zest. Stir in the orange sections. Pour the sauce over the poultry you are serving it on and sprinkle with the other tablespoon of zest.

Makes enough sauce for 4 duck breasts or Cornish game hen halves.