Quick Orange Sauce

Ingredients

• 2 medium oranges
• ½ cup sugar
• 1 Tbsp red wine vinegar
• ¼ cup orange liqueur
• juices from roast duck

Method

1. Grate the peel from 1 orange (2 tsp). With a vegetable parer, shave the peel from the other orange in long thin strips (1/4 cup). Then squeeze the juice from both oranges (2/3 cup).
2. In a heavy skillet, cook and stir the sugar and vinegar just till the sugar caramelizes to a rich brown. At once remove from heat; add the grated orange peel, orange juice and liqueur.
3. Return to heat and simmer, stirring constantly, till the caramelized sugar dissolves. Then baste the duck (adding the juices from the roast duck).

Notes

Handwritten card. Sauce for roast duck.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom