The Best Sauce Recipes Ever!: A Cookbook to Jazz Up Your Meals & Add the 'Wow Factor' by Richards Kyle

Author:Richards,Kyle
Language: eng
Format: azw3
Publisher: UNKNOWN
Published: 2014-07-03T04:00:00+00:00

Procedure:

Combine applesauce, lemon juice, and chopped mint; chill.

Good served over pork.

Orange Sauce for Duckling a L’Orange

Yield: 1 cup sauce

Ingredients:

1 cup of chicken stock

1 teaspoon of arrowroot or cornstarch

3 Tablespoons of sugar

3 Tablespoons of water

1 Tablespoon of blanched and cut julienne orange peel

½ cup of orange juice

1 Tablespoon of lemon juice

2 Tablespoons of curacao

Procedure:

Skim fat from pan juices from roasting duck. Add ¾ cup of the chicken stock, scraping all the crusty bits and stirring to dissolve.

Mix starch with remained of stock. Add to hot liquid; cook and stir until clear.

In another pan, blend sugar and water; cook until caramelized to a light brown.

Combine with the thickened sauce. Add orange peel, orange and lemon juices, and Curacao. Correct seasoning.

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