Duck with Orange Sauce

This is traditionally called Duck a l'orange.
Ingredients:
2 tablespoon(s) sugar
2 tablespoon(s) water - cold, with a drop of lemon juice
1 shallot - peeled and sliced into rings
2 garlic cloves - peeled and smashed (Learn How)
2 tablespoon(s) sherry vinegar
1/4 cup(s) brandy
1 1/2 cup(s) orange juice - fresh, save the zest for the final sauce
3 each star anise
2 teaspoon(s) orange zest - reserved earlier
1/2 tablespoon(s) coriander seeds
1 1/2 cup(s) - chicken stock (brown)
2 tablespoon(s) butter (unsalted)
2 tablespoon(s) honey
1 pinch salt and pepper - to taste
1 recipe - duck breasts (sauteed) - 12 oz. each, cooked

Steps:

-In a 2-qt. heavy bottom saucepan, combine the sugar and the cold water and start to heat to medium.

-Add a dash of lemon juice to keep your caramel from crystallizing.

-Continue to cook over medium heat, constantly stirring, until you achieved a nutty caramel color.

-Stir in the shallots and garlic.

-Immediately after that, add the sherry vinegar and the brandy. BE CAREFUL! The liquid will start to bubble and potentially pop!

-Carefully and slowly whisk in the orange juice; add the star anise, coriander seeds and zest.

-Reduce the orange juice by 1/3, and then add the stock.

-Reduce the sauce by 1/3 again and whisk in the butter and honey.

-Reduce the sauce for a few more minutes if it is still too thin.

-When it reaches desired consistency, pass the sauce through a chinoise.

-Add salt and pepper to taste.

-Cook duck to desired temperature and top with the sauce.

Pairs With:

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