This Mary Berry Orange Sauce for Duck Recipe is a glossy and tangy recipe, which features a classic gastrique base and vibrant orange zest. It’s the essential accompaniment for roast duck, ready in about 20 minutes.
Mary Berry Orange Sauce for Duck Recipe Ingredients
- 2 large oranges
- 1 lemon (juice only)
- 2 oz (55g) caster sugar
- 2 tablespoons red wine vinegar
- ½ pint (300ml) good quality chicken or duck stock
- 1 tablespoon cornflour (cornstarch) or arrowroot
- 1 tablespoon cold water
- 2 tablespoons Grand Marnier, Cointreau, or Brandy (optional)
- Salt and freshly ground black pepper
How To Make Mary Berry Orange Sauce for Duck Recipe
- Prepare the zest: Using a vegetable peeler, pare the rind (skin) from the 2 oranges, being careful not to take too much of the bitter white pith. Slice the peel into very fine, matchstick-thin strips (julienne).
- Blanch the zest: Place the shredded peel in a small saucepan of cold water. Bring to the boil and simmer for 5 minutes to soften the peel and remove the bitterness. Drain well and set aside.
- Juice the fruit: Squeeze the juice from the 2 oranges and the lemon. Set aside.
- Make the gastrique: In a clean stainless steel saucepan, place the caster sugar and red wine vinegar. Heat gently until the sugar has dissolved, then turn up the heat and boil rapidly until the mixture turns into a rich, golden caramel syrup. Watch closely as it can burn quickly.
- Add the liquids: Remove the pan from the heat (for safety) and carefully pour in the orange and lemon juice followed by the chicken stock. The caramel may seize and harden initially—this is normal. Return the pan to the heat and simmer gently, stirring until the caramel has dissolved back into the liquid.
- Thicken the sauce: In a small cup, mix the cornflour (or arrowroot) with the tablespoon of cold water to make a smooth paste (slurry). Stir this into the simmering sauce. Continue to cook for 1-2 minutes until the sauce has thickened slightly and become glossy.
- Finish and serve: Stir in the blanched orange zest and the Grand Marnier (if using). Season with salt and pepper to taste. Pour into a warmed gravy boat and serve immediately alongside the roast duck.
Recipe Tips
- Arrowroot vs. Cornflour: Mary Berry often recommends arrowroot for fruit sauces because it dries clear, giving the sauce a beautiful jewel-like transparency. Cornflour (cornstarch) works perfectly well but will make the sauce slightly opaque or cloudy.
- The Gastrique: The step of boiling sugar and vinegar is called a gastrique. It provides the essential sweet-and-sour balance that cuts through the rich fat of the duck. Do not skip this!
- Safety First: When pouring the cold juice into the hot caramel, it will bubble up violently and steam. Stand back and pour carefully.
- Consistency: If the sauce is too thick, add a splash more stock. If too thin, boil for a few more minutes to reduce.
What To Serve With Mary Berry Orange Sauce for Duck
While designed for duck, this sauce works with other rich game or poultry.
- Roast Duck: The traditional pairing.
- Duck Breasts: Pan-seared crispy skin duck breasts.
- Roast Goose: A classic Christmas alternative.
- Game Hens: Cornish hens roasted with herbs.
How To Store Mary Berry Orange Sauce for Duck Recipe
- Refrigerate: Allow the sauce to cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm in a small saucepan over low heat. If it has become too thick in the fridge, whisk in a tablespoon of water or stock.
- Freeze: You can freeze this sauce for up to 1 month. Thaw overnight in the fridge before reheating.
Mary Berry Orange Sauce for Duck Recipe Nutrition Facts
- Calories: 80
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugar: 16g
- Protein: 1g
Nutrition information is estimated per serving (approx. 2-3 tablespoons).
FAQs
Can I use marmalade instead?
Yes, as a quick shortcut, you can melt 2 tablespoons of smooth orange marmalade into the stock instead of making the sugar/vinegar caramel, but the flavor will be sweeter and less complex.
Can I use beef stock?
It is not recommended. Beef stock is too heavy and dark. Chicken or duck stock keeps the flavor light and the color bright orange.
Is this sauce gluten-free?
Yes, if you use cornflour or arrowroot as the thickener (which are naturally gluten-free) and check your stock for hidden wheat, this sauce is gluten-free.
Try More Recipes:
- Mary Berry Apple and Banana Cake Recipe
- Mary Berry Devonshire Apple Cake Recipe
- Mary Berry Apple and Sultana Cake Recipe
Mary Berry Orange Sauce for Duck Recipe
Description
A classic French-style Bigarade sauce made accessible by Mary Berry, featuring a sweet-sour caramel base, fresh citrus juices, and tender strips of orange zest.
Ingredients
Instructions
- Pare orange zest into thin strips. Blanch in boiling water for 5 mins; drain.
- Juice oranges and lemon.
- Boil sugar and vinegar in a pan until it turns to golden caramel.
- Remove from heat; add juices and stock carefully.
- Simmer to dissolve caramel.
- Mix cornflour with water; whisk into sauce to thicken.
- Add zest and liqueur. Season and serve.
Notes
- Pith: Be diligent about removing the white pith from the zest, or the sauce will be bitter.
- Make Ahead: You can make this sauce a day in advance, which allows the zest to infuse the liquid even further.
Mary Berry Orange Sauce for Duck Recipe
