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Orange marmalde pan sauce

  • 240 g Water
  • Reserved neck and wing tips from Roast Duck
  • 240 g Orange Marmalade
  • 1/2 t Paprika
  • 1/4 t Dried Cayenne Pepper, ground
  • 1/4 t Cumin
  • 1/4 t Black Peppercorn, ground
  • 1/4 t Chinese Five Spice
  • Medium-Grain Salt
  1. Deglaze roasting pan. Spoon off excess fat from roasting pan. Add accumulated duck juices and water to pan. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up.
  2. Strain liquid through a fine sieve into a saucepan. Transfer neck and wing tips to saucepan, and discard remaining solids.
  3. Reduce. Simmer over medium-high heat until reduced to ~100 g. Discard neck and wing tips.
  4. Finish. Add marmalade and spices, and whisk to a smooth consistency. Season with salt to taste.

  1. Stewart, Martha. "Orange Marmalade Pan Sauce." Martha Stewart. March 2010. ↩