 Duck
with Orange Sauce
INGREDIENTS
- 1 duck
- A little melted honey
- 2 oranges
- Slices of orange
- 2 cups stock of your choice
- 1 Tbsp Prenzel Grand Orange Concentrate
METHOD
Roast the duck in a hot oven, after 30 minutes
prick skin, and brush with some melted honey to
add crispness.
Garnish with slices of orange, and serve with
the orange sauce.
To make the orange sauce:
Peel 2 oranges and cut peel into very narrow
ribbons, removing the white pith. Simmer in a
little water until tender.
Combine 2 cups stock with some of the pan juices,
Prenzel Grand Orange Concentrate, the orange strips,
and some of the orange stock.
Simmer and reduce by half.
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