Citrus Sauce



2 Tablespoons Vinegar

2 Tablespoons Brown Sugar

4 Teaspoons Cornstarch

4 Teaspoons Cold Water

1 1/2 Cups Duck Stock

1/2 Cup Fresh Orange Juice

2 Tablespoons Triple Sec

1 Teaspoon Fresh Lime Juice

2 Tablespoons Orange Zest, julienne and blanched

As Needed Salt

As Needed Black Pepper

1 Teaspoon Unsalted Butter


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1. Combine vinegar and sugar in saucepan. Cook over low heat until reduced to syrup consistency.

2. Mix cornstarch and water; add to duck stock. Add stock to syrup in saucepan; cook until thickened. Remove from heat.

3. Add orange juice; Triple Sec, lime juice, orange zest, salt and pepper. Finish with butter.

4. Ladle 2 oz of sauce over prepared duck breast.

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This recipe is delicious and easy to prepare. Great for dipping duck satays for food show demos.