Recipe Sections
4 - 6
When you add butter at the end of making a sauce like this it enriches it and gives it a wonderful glaze.
Red Orange juice is ideal for this recipe.
The Spanish and the Mexicans have long used chocolate in savoury dishes.
This simple sauce has a chocolate flavour with a hint of orange and it goes beautifully with duck.
1/2 onion, finely diced
1 tsp olive oil
1/2 cup grand marnier (or dry sherry)
2 cups Luv-a-Duck duck stock (or chicken or vegetable stock)
1 cup orange juice
the zest of 1 orange
2 tbsp cocoa powder
1/4 cup sugar
1-2 tbsp butter
In a shallow pan warm the olive oil and gently cook the onion without colouring.
Add the liqueur and allow to reduce to syrup.
Add the stock and reduce by half.
Mix orange juice with cocoa powder and blend well.
Pour into the sauce along with the sugar and return to the boil.
Remove from the heat and stir in the butter before serving.
Pour a little chocolate sauce on each plate and arrange warm duck portions on top.