Orange and mustard sauce - A sour sauce that goes well with duck.
Perfect for Andeconfit!
Ingredients
- 2 dl freshly squeezed orange juice (2 oranges)
- 1 pcs orange (zest / peel only)
- 1 tbsp dijon mustard
- 1 tbsp French coarse mustard
- 100 gram butter
There is not much that tastes better than homemade confit duck legs. Since there is so much fat due to the method of making the thighs, you need a sour and fresh sauce. The combination of orange and mustard is very good. When you finish whipping cold butter cubes, this will be fantastic! I got the idea for this sauce from Lars Barmen.
Step 1
Start by squeezing fresh oranges. It will not be the same result if you buy a finished juice.
Step 2
Pour the freshly squeezed juice into a pan and set on medium high heat. Bring to the boil until the liquid is reduced so that there is only half left. Use a zest or grater and add the peel of the orange to the juice. Make sure you do not get the white as the taste will be a little bitter.
Step 3
Add mustard and mix together to get a smooth sauce. Heat until it starts to boil. Then I turn off the heat and add the cold butter cubes. Stir this in. Now the sauce will thicken a little, become shiny and fine and the taste will fall into place.
Step 4
Until serving, you can keep the sauce warm, but it is IMPORTANT that it does not boil. Then the sauce will crack and not look so nice anymore. This sauce is very good with duck. Good luck.
