Orange Sauce for Duck

Duck à l'orange is one of the most famous French recipes featuring a roasted duck with crispy skin along with an aromatic sweet-sour sauce known as sauce bigarade.
The orange sauce recipe for the duck à l'orange is made to improve the overall flavour, perfectly suited to splitting through the richness of the roasted duck.

Ingredients :

• 15g (1 tbsp) butter


• ½ onion (peeled and sliced thinly)


• 60ml (4 tbsp) orange liqueur


• 75ml (5 tbsp) white wine


• 2 oranges (juiced)


• 100ml (â…– cup) vegetable stock


• 45ml (3 tbsp) orange marmalade

Serves : 4

Cooks In : 25 min

Difficulty : Easy

Preparation Method :

1. Melt the butter in a frying pan and cook the onions until softened and translucent, which will take about 3-5 minutes.
2. Juice the oranges using the K-Mojo DigiMaster’s Citrus Juicer.
3. Add the orange liqueur and white wine to deglaze the pan. Let it bubble for 30 seconds.
4. Add orange juice and stock, and simmer together for 5 minutes.
5. Sieve the mixture into a bowl, essentially removing the onions, and return the smooth sauce to the frying pan.
6. Bring the sauce back to a simmer, then stir in the marmalade.
7. Simmer until the desired thickness is achieved. This can take up to 10 minutes.
8. Serve immediately with pan-fried duck breast or oven-roasted duck, and green vegetables plus potato mash.
9. Enjoy! 

Tips :

If you are fond of a stronger orange flavour, add the zest from the used oranges to the sieved sauce. If you want a quick method to thicken the sauce, use 2g (1 tsp) of cornflour mixed with a bit of hot water to form a slurry. Slowly drizzle it into the sauce while stirring vigorously to avoid lumps forming. This sauce is suitable for refrigerating and reheating to be enjoyed at a later opportunity.