Time 7m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Add ingredients to a small sauce pan. Cook on medium heat until hot (stirring so it doesn’t stick to the pan). Cool and serve.
Yield 20 Number Of Ingredients 10 Steps:
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. 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. Pour over duck while roasting or serve on the side.
Time 40m Yield 4 servings Number Of Ingredients 6 Steps:
Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve. While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
Time 1h30m Yield 8 Number Of Ingredients 8 Steps:
Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool. Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.
Time 1h5m Yield 6 servings Number Of Ingredients 10 Steps:
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary. To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
Time 15m Yield 1 cup, 4 serving(s) Number Of Ingredients 8 Steps:
Put all ingredients in a blender and process until smooth. Refrigerate a few hours before using.
More about “duck sauce recipes”
Time 5m Yield 4 12-ounce bottles Number Of Ingredients 7 Steps:
Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these. Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork. Store in jars and leave in the refrigerator. The duck sauce will keep for months.
