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Mary Berry Orange Sauce for Duck

Mary Berry Orange Sauce for Duck
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Mary Berry’s orange sauce is a classic British variation of the French “Duck à l’Orange.” It’s made from fresh orange juice, zest, stock, wine or vinegar, and a small amount of sugar or honey for balance. The sauce is reduced to a silky, syrupy consistency that coats the duck beautifully. The bright citrus notes cut through the richness of the duck, creating a perfectly balanced flavor profile that’s both refreshing and indulgent.

Ingredients

Scale

  • 200ml fresh orange juice (from about 2 large oranges)

  • Zest of 1 orange

  • 1 tbsp white wine vinegar or cider vinegar

  • 1 tbsp sugar or clear honey

  • 150ml chicken or duck stock

  • 1 tbsp cornflour mixed with 2 tbsp water (optional, for thickening)

  • 1 tbsp butter (for richness and shine)

  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Ingredients

Juice the oranges and grate the zest from one of them. Set aside. Mix the cornflour with water if you plan to thicken the sauce.

Step 2: Make the Flavor Base

In a saucepan, combine the orange juice, zest, vinegar, and sugar (or honey). Bring to a gentle boil over medium heat, stirring until the sugar dissolves.

Step 3: Add the Stock

Pour in the chicken or duck stock and simmer for 8–10 minutes until the liquid reduces by about one-third. This concentrates the flavors and gives the sauce a rich base.

Step 4: Thicken (Optional)

If you prefer a thicker sauce, add the cornflour mixture while stirring constantly. Simmer for 1–2 minutes until slightly thickened.

Step 5: Finish with Butter

Remove from heat and whisk in the butter. This adds gloss and smoothness to the sauce. Season with salt and pepper to taste.

Step 6: Serve Warm

Pour the sauce into a jug or spoon it directly over cooked duck breasts, legs, or roast duck. It also pairs beautifully with chicken or pork.

Find it online: https://maryberrycooks.co.uk/mary-berry-orange-sauce-for-duck/