Sauce for Duck
Ingredientsservings 30 cals
- 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.
Per Serving: 30 calories; 0.1 g fat; 6.5 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 5
Terrific duck sauce. It's somewhat reminiscent of the sauce used in Peking duck (Plum sauce?) Not difficult at all.
Made this for our annual before Christmas dinner I make for my parents. Fantastic! Instead of white wine I used golden rum, hey, orange and rum. Worked great! To make things simpler, I made it t...
I made this sauce, for my duck for Christmas dinner, it was enjoyed by all my guest.
Adds Superb flavor to wild duck. Also makes an excellent sauce for venison.