a L' Orange

a L' Orange

This is one of the all time classic sauces and does not have to be confined to duck. Venison, Elk and game birds in general are all delicious accompanied by this exquisite sauce.

a L' Orange is a reduction sauce , of course the stock is an essential ingredient and when combined with a large volume of orange juice you better plan extra time for making this sauce.

The main ingredients are

60 ml or 1/4 cup of raw sugar

30 ml water

30 ml Dry Sherry or white vinegar 

1 ½ cups orange juice

1 1/2 cups chicken stock

Chopped shallots to taste

Orange rind

( Crisply fry small amounts of shallot and orange rind for garnish)

  

Boil up the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown. Add the juice first and whisk briskly. then add the stock, vinegar and shallots. Let it all simmer until it is  reduced to about 1/3rd.
( This could take a couple of hours on low heat ) Then drop the butter in and allow it to melt completely before stirring it though with a wooden spoon. 

Some chef's add slices of orange to the sauce late in the process so the slices are plump, hot and juicy but I feel that this takes away from the subject matter. The Duck! Some crispy garnish is enough as the dish speaks for it's self.

Now as far as cooking the duck goes. There are only two ways in my view. Quartered and cooked low and slow, covered in stock . Or Low and slow covered in Duck Fat.

Enjoy