Orange and Duck Sauce (Grape Sea Orange Sauce)

Ingredients

• 1 tablespoon Duck fat (Approximately 15 ml)
• 2 units Shallots (Finely minced)
• 15 cl Fresh orange juice (Cold-pressed)
• 10 cl Dry white wine (Deglaze with)
• 1 tablespoon Cognac (Flambé lightly if desired)
• 1 teaspoon Vinegar (of choice) (Red wine or cider vinegar)
• 1 tablespoon Lemon juice (Fresh)
• 1 teaspoon Powdered sugar (Helps balance acidity)
• 1 teaspoon Orange zest (Finely grated zest)
• 20 g Unsalted butter (Cold, cut into small dice)
• 1 teaspoon Candied orange zest (optional) (For the finishing touch)
• 1 pinch Fleur de sel (Season at the end)
• 1 pinch Freshly ground black pepper (Adjust to taste)

Instructions

1. Prepare the ingredients

   Finely mince the two shallots, grate the orange zest, squeeze the orange juice and lemon juice, measure the white wine, cognac, vinegar, powdered sugar and cold butter in dice.

   Time: PT5M

2. Sauté the shallots

   Heat the pan over medium‑high heat, add the tablespoon of duck fat and brown the shallots until a golden‑brown color.

   Time: PT5M

   Temperature: medium‑high

3. Deglaze with white wine

   Pour the dry white wine into the pan, increase the heat slightly and let the liquid evaporate while gently stirring to lift the fond.

   Time: PT2M

   Temperature: medium

4. Add liquid aromatics

   Stir in the orange juice, lemon juice, cognac, vinegar, powdered sugar, orange zest, a pinch of black pepper and fleur de sel. Mix quickly.

   Time: PT2M

   Temperature: medium

5. Reduce the sauce

   Bring the mixture to a boil, then reduce heat to medium and simmer for 7‑8 minutes until the sauce thickens slightly and coats the back of a spoon.

   Time: PT8M

   Temperature: medium

6. Finish with butter

   Remove the pan from the heat, add the cold butter dice (and candied orange zest if using) while whisking quickly until the butter melts and the sauce becomes glossy and homogeneous.

   Time: PT2M

   Temperature: medium

7. Adjust seasoning and serve

   Taste the sauce, adjust salt or pepper if needed, then keep warm (low temperature) until serving.

   Time: PT1M

Nutrition Facts

Calories

127

Protein

1 g

Carbohydrates

12 g

Fat

9 g

Fiber

0 g

Ingredient Substitutions

• Instead of Duck fat: olive oil, grape seed oil
• Instead of Shallots: sweet onion
• Instead of Fresh orange juice: mandarin juice
• Instead of Dry white wine: dry cider
• Instead of Cognac: armagnac, brandy
• Instead of Vinegar (of choice): lemon juice
• Instead of Lemon juice: lemon vinegar
• Instead of Powdered sugar: fine granulated sugar
• Instead of Orange zest: lemon zest
• Instead of Unsalted butter: margarine
• Instead of Candied orange zest (optional): crystallized orange zest
• Instead of Fleur de sel: sea salt
• Instead of Freshly ground black pepper: white pepper

Equipment Needed

• Heavy-bottomed skillet (saucepan)
• Wooden spatula or silicone spoon
• Cutting board
• Paring knife
• Zest grater
• Liquid measurer (measuring cup)
• Small bowl for butter (optional)

Critical Steps — Do Not Skip

• Brown the shallots without burning
• Reduce the sauce to the right consistency (coats the spoon)
• Incorporate cold butter off the heat to achieve a glossy emulsion

Chef Tips from the Video

• Use cold-pressed orange juice for a brighter flavor.
• Choose high-quality duck fat; it adds a unique aromatic depth.
• Adding butter off the heat ensures a professional shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days refrigerated

Freezer: Can be frozen for 1 month, but butter texture may change; reheat gently and re‑emulsify

Room temperature: Can sit at room temperature up to 2 hours, then refrigerate

Make-Ahead Tips

• Prepare the sauce up to the reduction step, let cool, then gently reheat and add the butter just before serving.
• Candied orange zest can be made 2 days ahead.