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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Duck and Orange Sauce
PREP TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy54kcal
Fat1.2g
Saturates0.6g
Sugar3.5g
Salt0.86g
Ingredients...
20g butter
200g shallot, finely chopped
1 sprig fresh thyme
2 bay leaves
100ml orange liqueur
150ml red wine
200ml fresh orange juice
1litre Essential Cuisine Premier Chicken Jus (made as per instructions)
20g Essential Cuisine Duck Glace
Good Twist of freshly ground pepper
Sea salt, season to your taste.
50-100g caramelised orange zest (optional)
Method...
1. Melt butter in a suitable pan and add the chopped shallots, thyme and bay leaves. Fry gently until tender, with not too much colour.
2. Pour in the liqueur, wine and juice, reduce by two thirds on a high heat.
3. Stir in the Essential Cuisine Premier Chicken Jus and Essential Cuisine Duck Glace, bring to the boil and simmer for 5 minutes.
4. Pass through a fine sieve and stir in the zest if required.
5. Finally season to your taste, your Duck and Orange Sauce is now ready to serve with whole roast duck or pan-fried Breasts.
