Orange Duck Jus

Prep Time : 10 minutes
Cook Time : 10 minutes
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Serves Approximately 8 oz

1 tsp butter
2 tsp diced shallots
Juice and zest of one orange
1/4 cup Grand Marnier
2 Tbs currant jelly
1/2 tsp chopped fresh sage
6 oz Glace de Veau Roasted Veal Stock Reduction
Salt and pepper, to taste
*1 Tbs chilled unsalted butter

  1. Saute shallots in butter in a saucepan. Stir in orange juice, zest, Grand Marnier, jelly and sage; reduce by 50%.
  2. Stir in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper.

*If desired, lift with butter, stir in 1 tbsp. chilled butter off heat.

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