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Sauce for Duck


"Here is a traditional orange sauce to serve with any holiday duck dinner."
Original recipe yield: 3 cups.
Servings:
20

INGREDIENTS:

  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup orange juice
  • 1/2 cup dates, pitted and chopped
  • 1/2 cup coarsely chopped prunes
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon white sugar
  • 2 tablespoons red wine vinegar

DIRECTIONS:

  1. In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
  2. Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
  3. Pour over duck while roasting or serve on the side.