Recipe Sections
4 - 6 as a sauce
When you add butter at the end of making a sauce like this it enriches it and gives it a wonderful glaze.
The Spanish and the Mexicans have long used chocolate in savoury dishes.
1/2 onion, finely diced
1 tsp olive oil
1/2 cup dry sherry
2 cups Luv-a-Duck duck stock
1 cup blood orange juice
2 tbsp Dutch cocoa powder (preferably Valhrona)
Salt
White pepper
1/4 cup sugar
1-2 tbsp unsalted butter
In a shallow pan warm the olive oil and cook the onion with out colouring.
Add the sherry and allow to reduce to syrup.
Add duck stock and reduce by half.
Mix orange juice with cocoa powder and blend well.
Pour into reduction return to the boil.
Season with salt, pepper & sugar.
Remove from the heat and work in the butter before serving.