Orange Sauce for Duck

My new turbo oven (halogen oven) arrived today. Just in time for me to cook the duck legs I bought short dated a while ago. I have extolled the advantages of a turbo oven before. It’s even more useful now I’m in a caravan with no conventional oven. The last one broke during relocation. I hadn’t secured it properly. My bad.

I could only find precooked sous-vide duck legs on Bribie Island and rather than go further afield I decided to give them a go.

After researching various duck+orange recipes, and taking stock of what I had on hand, I devised my own sauce to serve with the roasted duck. I baked some potatoes and Brussels to go with it. As duck legs come in pairs, I made enough of everything for two serves. Reheating is gentle and easy with a turbo oven.

This recipe worked well I thought. That’s why I’m publishing it here. But it makes quite a lot. Enough for a lot of people. You may like to halve it for less.

I’m going to freeze it and try using it as a marinade and baste next time I cook duck or chicken.

Sauce

• Zest of two oranges

• Juice and pulp of 2 or 3 oranges

• 1/4 cup Stones green ginger wine

• 1/4 cup Cointreau

• 1 cup chicken stock

• 1 Tbsp cornflour

• 1 Tbsp honey

• 1 cinnamon quill

• A clove or two

• A dash of Tabasco

• A pinch of cayenne

  1. Mix all ingredients In a saucepan and bring to the boil over medium heat while stirring constantly with a whisk
  2. Simmer gently until the sauce thickens.
Duck

Follow the instructions on the pack. I didn’t, I was concerned the oven might overdo it (see my last attempt at roast duck) so this leg didn’t get as browned as it should. But still delicious.

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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