Recipe: Duck Sauce - Orange and Rosemary

Rating: 4 stars based on 1100 reviews


  • Duck stock 500ml
  • Muscovado Sugar 90g
  • Orange Juice Concentrate 40ml (or Fresh Orange Juice 120ml)
  • Red Wine Vinegar 24ml
  • Tomato Puree 35g
  • Cornflour (starch) 28g
  • Orange Curacao (or other orange liqueur) 14ml
  • Salt 13g
  • Ground White Pepper 0.5g
  • Zest of 1 orange 18g approx
  • Fresh Chopped Rosemary 3g (1 tablespoon)


    • Place all of the ingredients except the fresh rosemary and the cornflour in a thick-bottomed pan.
    • Bring to the boil and simmer for 2 to 3 minutes.
    • Mix the cornflour in a little cold water.
    • Remove pan from the heat, add the cornflour whilst stirring, then add the chopped rosemary.
    • Return to the heat and simmer for a further 2 minutes.
    • Add salt and pepper to taste.




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