Sauces
Orange Sauce for Duck Breast
Orange Sauce for Duck Breast (for two)
2 tbsp minced shallots
1 tbsp clarified butter
1 cup chicken broth
¼ cup orange marmalade (jelly style, should be free of rind pieces)
Juice from 1 fresh large orange
1 tbsp orange peel zest
1 tbsp brown sugar
2 tbsp Grand Marnier
Sautee shallots in butter until translucent, add chicken broth and cook until reduced by half, melt in the marmalade over low heat, add remaining ingredients and cook off the alcohol of the Grand Marnier, about 2 minutes.
Pacific Rim Marinade
1 cup pineapple juice
½ cup soy sauce
¼ cup finely chopped fresh ginger (use prepared horseradish if fresh ginger unavailable)
4 cloves minced garlic
¼ cup minced fresh parsley
¼ cup sesame oil
¼ cup honey
1 teaspoon coarsely ground pepper
Mix all ingredients and put in a large sealable plastic bag with the meat for about 2 hours or more. If grilling, keep about 1/2 cup in reserve for basting.
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