Mary Berry Orange Sauce For Duck​ Recipe

This zesty Mary Berry Orange Sauce For Duck is made with fresh orange juice, orange zest, redcurrant jelly, port, and chicken stock. The result is a glossy, sweet, and tangy sauce that perfectly cuts through the savory richness of the meat. It is a classic condiment, perfect for a special Sunday roast or a festive Christmas dinner.

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Mary Berry Orange Sauce For Duck Ingredients

• 1 large orange
• 2 tablespoons redcurrant jelly
• 150ml (2/3 cup) chicken or duck stock
• 2 tablespoons port
• 1 tablespoon cornstarch (cornflour)
• Salt and black pepper

How To Make Mary Berry Orange Sauce For Duck

1. Prepare the orange: First, carefully peel the zest from the orange using a zester or potato peeler. Cut the zest into very thin strips. Then, squeeze the juice from the orange and set it aside.
2. Blanch the zest: Place the orange zest strips in a small saucepan of boiling water for 1 minute. Drain the water and set the softened zest aside. This removes any bitterness.
3. Simmer the base: In a clean saucepan, combine the redcurrant jelly, stock, and port. Heat gently, stirring constantly until the jelly has completely melted.
4. Add the orange: Stir in the fresh orange juice and the blanched zest. Bring the mixture to a gentle simmer.
5. Thicken the sauce: In a small bowl, mix the cornstarch with a tiny splash of cold water to make a smooth paste. Pour this into the simmering sauce.
6. Cook until glossy: Stir continuously over medium heat until the sauce thickens and becomes clear and glossy. Season with salt and black pepper before serving.

Recipe Tips

• Remove the Pith: When zesting the orange, try to avoid the white pith underneath the skin. The pith is very bitter and can ruin the sweet flavor of the sauce.
• Use Pan Juices: If you are roasting a duck, add two tablespoons of the roasting juices (fat skimmed off) to the sauce just before serving. This connects the flavor of the meat to the sauce.
• Adjust the Thickness: If the sauce is too thick, add a splash more stock. If it is too thin, let it simmer for a few more minutes to reduce.
• Taste as You Go: Oranges vary in sweetness. Taste your sauce before serving; if it is too sour, add a pinch of sugar or a little honey.

How To Store Mary Berry Orange Sauce Leftovers

• Refrigerate: Pour the cooled sauce into an airtight jar or container. It will keep well in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of water if it has thickened too much.
• Freeze: You can freeze this sauce in a freezer-safe container or ice cube tray for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What To Serve Mary Berry Orange Sauce

This sauce is the traditional pairing for roast duck or pan-seared duck breast. However, it is versatile enough to serve with other meats. It pairs beautifully with roast pork loin or ham. For sides, serve it alongside crispy roast potatoes, braised red cabbage, and steamed green beans to create a balanced plate with different textures and flavors.

Mary Berry Orange Sauce For Duck Nutrition Facts

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 85mg
• Total Carbohydrate: 11g
• Dietary Fiber: 0.5g
• Sugars: 9g
• Protein: 0.5g

Frequently Asked Questions

• Can I use store-bought orange juice? Yes, you can use high-quality smooth orange juice, but fresh juice is always better. Fresh juice has a brighter acidity that cuts through the rich duck fat more effectively.
• Can I make this sauce ahead of time? Absolutely. You can make the sauce up to two days in advance. Keep it in the fridge and reheat it gently before serving.
• What can I use instead of Port? If you do not have Port, you can use Madeira, Sherry, or a splash of red wine. For a non-alcoholic version, simply use a little extra orange juice or cranberry juice.

Try More Recipes:

• Mary Berry Frangipane Mince Pies​ Recipe
• Mary Berry​ Three Fruit Marmalade Recipe
• Mary Berry Green Tomato Chutney​ Recipe