Orange and maple sauce with whisky
For 4 people
Ingredients · Servings 4
- 1 shallot
- 3 juicy organic oranges
- 1-2 tsp cornstarch
- 75 g cold butter
- 75 ml Whisky
- 75 ml maple syrup
- 150 ml strong duck or goose stock (jar)
- Salt, cayenne pepper
Method · 35 min
- Wash one orange thoroughly with hot water and dry it. Using a vegetable peeler, thinly peel the zest and cut it into fine strips. Juice all the oranges. Peel and finely dice the shallot.
- Sauté diced shallots and orange zest in a saucepan with 1 tablespoon of butter until softened. Deglaze with whiskey. Add orange juice, maple syrup, and stock, and simmer over low heat for approximately 15–20 minutes until reduced to about 175 ml.
- Mix the cornstarch with a little cold water and use it to lightly thicken the sauce. Finally, stir in the remaining butter and season generously with salt and pepper.
shallot
cornstarch
- 75 g
- 75 ml
Whisky
- 75 ml
Maple syrup
- 150 ml
strong duck or goose stock (jar)
