Recipe Sections
4 - 6
To lightly brown flour, just add flour to hot pan and push around with wooden spoon until colour shows.
Jus (gravy) is the base for this sauce. Make this first.
Jus
1 tblsp butter
1 tblsp plain flour
1/2 cup duck stock
2 medium mandarins
200ml sweet sherry
10gm white dried peppercorns
Jus
Heat a tablespoonful of butter in a frying pan until it bubbles and browns, but not until it burns.
Stir in a tablespoonful of lightly browned flour until all is smooth. Gradually pour into the frying pan a 1/2 cup of boiling duck stock (or you can use, beef, vegetable or chicken). When the Jus is well mixed, bring to the boil and simmer for 3 - 5 minutes. Set aside.
Segment the mandarins and de-pip. Soak the peppercorns with the sherry ina small bowl for 30 mins. Reduce the sherry/peppercorns in a small pan by half. then strain out the peppercorns. Add back to pan the sherry and add the mandarins and Jus. Bring to the boil and simmer for 5 mins.