Red wine and orange sauce for duck breast

RED WINE AND ORANGE SAUCE FOR DUCK BREAST

Output : 500 ml (2 cups)

Preparation: 15 minutes - Cooking time: 25 minutes

INGREDIENTS

• 2 shallots, finely chopped
• 200 ml (¾ cup) red wine
• 1 orange, zest in wide strips + juice
• 1 sprig thyme
• 5 ml (1 teaspoon) peppercorns, minced
• 400 ml (1 2/3 cups) veal stock
• 40 gr (1 ½ oz) butter, cubed
• Cornstarch, if necessary
• Salt to taste

METHOD

1. In a saucepan, sweat the shallots in a little fat.
2. Add the wine, orange zest and juice, thyme and pepper and reduce until almost dry.
3. Add the veal stock and reduce again for a few minutes. Check the seasoning.
4. If necessary, add cornstarch diluted in a little water to thicken the sauce.
5. Whisk in the butter cubes to slightly thicken the butter sauce.
6. Strain the sauce through a cheesecloth.
7. Set aside until ready to use.