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makes approximately 4 servings
Ingredients
1 tablespoon finely chopped shallots
1 oz. butter (1/4 stick)
1/2 cup port wine
2 fl. oz. Grand Marnier
3 oz demi-glace (we recommend 1 oz. Demi-Glace Gold reconstituted in 4 oz. hot water)
3 fl. oz.
2 large oranges (with zest removed first) peeled and sectioned
2 fl. oz. fresh squeezed orange juice
Procedure:
Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add port wine, Gran Marnier, and fresh orange juice and reduce for approximately 2 minutes.
Add demi-glace, and stir with a whisk till demi-glace is dissolved. Add water and simmer for approx. 2-3 minutes (until sauce begins to thicken). Stir sauce and return liquid to pan.
Add orange zest and simmer for approx. 2 minutes, then add the orange sections and serve over duck breasts.
Sauce is primarily to be served over duck whatever cut is preferred.
Recipe submitted by Jim Catanich
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