Mary Berry Orange Sauce for Duck Recipe

Mary Berry Orange Sauce for Duck
Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

If you are looking for a delicious and easy way to prepare duck, you can’t go wrong with Mary Berry’s orange sauce recipe. This sauce is tangy, sweet, and rich, and it complements the succulent duck meat perfectly. You can serve it with roasted potatoes, green beans, or any other side dish of your choice.

In this article, I will show you how to make Mary Berry’s orange sauce for duck in a few simple steps. You will also learn some tips and tricks to make the best orange sauce ever.

Let’s get started!

What is Mary Berry Orange Sauce for Duck?

Mary Berry orange sauce for duck is a delicious sauce made with orange juice, zest, vinegar, sugar, chicken stock, cornstarch, and butter. It is sweet, tangy, and rich, and it goes well with roasted or pan-fried duck breasts. Mary Berry is a famous British cook and author who has published many cookbooks and hosted several TV shows. She is known for her simple and elegant recipes that anyone can make at home.

Why You Love this Recipe

  • Effortless Preparation: The ease of making this dish is commendable. With just around 30 minutes, you can have both the sauce and duck ready.
  • Exceptional Taste: Awaiting you at the end of this simple cooking process is a restaurant-quality dish that never fails to impress.
  • Perfectly Balanced Sauce: The orange sauce boasts a harmonious blend of sweetness and acidity, elevating the flavor of the duck to new heights.
  • Texture and Taste of the Duck: Expect a tender and juicy duck complemented by crispy skin, creating a delightful contrast in every bite.
  • Versatility: Whether you’re celebrating a special occasion or just want a memorable family dinner, this dish checks all the boxes, delivering both festivity and satisfaction.

Mary Berry Orange Sauce for Duck Ingredients

To make this orange sauce for duck, you will need the following ingredients:

  • 4 duck breasts, skin on
  • Salt and black pepper, to taste
  • 2 tablespoons of vegetable oil
  • 1/4 cup of red wine vinegar
  • 1/4 cup of granulated sugar
  • 1 cup of chicken stock
  • 2 oranges, zested and juiced
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • 2 tablespoons of butter
  • Fresh parsley, chopped, for garnish

Instructions to Make Mary Berry Orange Sauce for Duck

Follow these instructions to make Mary Berry’s orange sauce for duck:

  1. Preheat the oven to 200°C (180°C fan) or gas mark 6.
  2. Season the duck breasts with salt and pepper on both sides.
  3. Heat the oil in a large ovenproof skillet over high heat. Sear the duck breasts skin-side down for about 5 minutes, or until the skin is golden and crisp. Flip them over and transfer the skillet to the oven. Roast for about 15 minutes, or until the duck is cooked to your liking.
  4. Transfer the duck breasts to a cutting board and cover them with foil to keep them warm. Rest them for 10 minutes before slicing.
  5. Meanwhile, make the orange sauce. In a small saucepan over medium-high heat, bring the vinegar and sugar to a boil. Cook, stirring occasionally, until the sugar dissolves and the mixture turns amber, about 10 minutes.
  6. Add the chicken stock orange juice and zest and bring the sauce to a boil again. Reduce the heat and simmer until slightly thickened about 15 minutes.
  7. In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the sauce and cook until it thickens about 2 minutes.
  8. Stir in the butter and season the sauce with salt and pepper to taste.
  9. To serve, slice the duck breasts thinly and arrange them on a platter. Spoon some of the orange sauce over them and garnish with parsley. Enjoy!

What Do I Serve With Mary Berry Orange Sauce for Duck?

You can serve Mary Berry orange sauce for duck with any side dish you like, such as roasted potatoes, green beans, or salad. Some of my favorite options are:

  • Roasted potatoes: Cut some potatoes into wedges and toss them with olive oil, salt, pepper, garlic, rosemary, and thyme. Roast them in the oven until golden and crisp, and serve them with the duck and the sauce.
  • Green beans: Trim some green beans and blanch them in boiling water for a few minutes. Drain them and toss them with butter, salt, pepper, lemon juice, and toasted almonds. Serve them as a fresh and crunchy side dish.
  • Salad: Make a simple salad with mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Dress it with olive oil, lemon juice, salt, pepper, oregano, and mint. Serve it as a light and refreshing side dish.

Easy Mary Berry Orange Sauce for Duck

Pro Tips to Make Perfect Mary Berry Orange Sauce for Duck

Here are some pro tips to make the perfect Mary Berry orange sauce for duck:

  • Use fresh oranges for the best flavor and aroma. You can also use store-bought orange juice if you don’t have fresh oranges, but make sure it is 100% pure and not from concentrate.
  • Sear the duck breasts skin-side down first to render out some of the fat and make the skin crispy. You can also score the skin with a sharp knife before searing it to help the fat melt faster.
  • Rest the duck breasts after roasting them to let the juices redistribute and keep them moist. You can also tent them with foil to keep them warm while you make the sauce.
  • Adjust the thickness of the sauce by adding more or less cornstarch slurry. If you want a thinner sauce, you can also add some more chicken stock or water.
  • Taste the sauce before serving and adjust the seasoning if needed. You can add more salt, pepper, vinegar, sugar, or orange juice to balance the flavors.

How do I store Mary Berry Orange Sauce for Duck?

  • Short-term Storage: Store the sauce in an airtight container and keep it in the refrigerator. It remains fresh for up to 3 days.
  • Reheating: Warm the sauce over low heat in a saucepan until it reaches your desired temperature.
  • For Longer Storage: If you wish to store the sauce for an extended period, freeze it in an airtight container. It can be kept frozen for up to 3 months.
  • Thawing Instructions: Before reheating, thaw the sauce overnight in the refrigerator.

Nutritional Value (Per Serving) – Estimated

  • Calories: 350 kcal
  • Protein: 25g
  • Total Fat: 20g
    • Saturated Fat: 6g
    • Trans Fat: 0g
    • Monounsaturated Fat: 8g
    • Polyunsaturated Fat: 4g
  • Cholesterol: 90mg
  • Total Carbohydrates: 20g
    • Dietary Fiber: 1g
    • Sugars: 16g
  • Sodium: 220mg
  • Potassium: 400mg
  • Vitamin A: 8% of Daily Value
  • Vitamin C: 40% of Daily Value
  • Calcium: 4% of Daily Value
  • Iron: 12% of Daily Value

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FAQs

How do you make orange sauce for duck?

To make orange sauce for duck, you need to combine orange juice, sugar, vinegar, chicken stock, cornstarch, and butter in a saucepan and cook until thickened. You can also add some orange zest, honey, brandy, or herbs for extra flavor.

What is the difference between duck a l’orange and orange sauce for duck?

Duck a l’orange is a classic French dish that consists of roasted duck with a sweet and sour orange sauce. The sauce is made with caramelized sugar, vinegar, orange juice, and orange liqueur. Orange sauce for duck is a simpler and more modern version of the sauce that uses chicken stock instead of caramel and cornstarch instead of liqueur to thicken the sauce..

Final Words

Mary Berry’s orange sauce for duck is a classic recipe that is easy to make and delicious to eat. It is perfect for special occasions or family dinners. You can serve it with any side dish you like, such as roasted potatoes, green beans, or salad.

I hope you enjoyed this article and learned how to make Mary Berry’s orange sauce for duck. If you have any questions or feedback, please leave them in the comments section below.

Thank you for reading my article and happy cooking!

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Ingredients

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Instructions

0/9 Instructions
  • Preheat the oven to 200°C (180°C fan) or gas mark 6.
  • Season the duck breasts with salt and pepper on both sides.
  • Heat the oil in a large ovenproof skillet over high heat. Sear the duck breasts skin-side down for about 5 minutes, or until the skin is golden and crisp. Flip them over and transfer the skillet to the oven. Roast for about 15 minutes, or until the duck is cooked to your liking.
  • Transfer the duck breasts to a cutting board and cover them with foil to keep them warm. Rest them for 10 minutes before slicing.
  • Meanwhile, make the orange sauce. In a small saucepan over medium-high heat, bring the vinegar and sugar to a boil. Cook, stirring occasionally, until the sugar dissolves and the mixture turns amber, about 10 minutes.
  • Add the chicken stock orange juice and zest and bring the sauce to a boil again. Reduce the heat and simmer until slightly thickened about 15 minutes.
  • In a small bowl, whisk together the cornstarch and water until smooth. Stir this slurry into the sauce and cook until it thickens about 2 minutes.
  • Stir in the butter and season the sauce with salt and pepper to taste.
  • To serve, slice the duck breasts thinly and arrange them on a platter. Spoon some of the orange sauce over them and garnish with parsley. Enjoy!

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