DUCK SAUCE RECIPE RECIPES

SAUCE FOR DUCK RECIPE | ALLRECIPES

Sauce for Duck Recipe | Allrecipes image

Here is a traditional orange sauce to serve with any holiday duck dinner.

Provided by GODGIFU

Categories Sauces

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 cup chicken stock
½ cup white wine
½ cup orange juice
½ cup dates, pitted and chopped
½ cup coarsely chopped prunes
¼ teaspoon ground mace
¼ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon white sugar
2 tablespoons red wine vinegar

Steps:

In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
Pour over duck while roasting or serve on the side.

Nutrition Facts : Calories 29.6 calories, CarbohydrateContent 6.5 g, FatContent 0.1 g, FiberContent 0.6 g, ProteinContent 0.3 g, SodiumContent 0.8 mg, SugarContent 4.9 g

DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...

Duck Breast with Berry Sauce Recipe | Robert Irvine | Food ... image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

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