Before I go into the Chutney thing there is something about a glass of Odd Lot 2007 Cabernet that when accompanied with roasted duck with orange sauce that is better than what I can not mention on this blog or at very least in combination with. WOW!!!!!
Odd Lot wines refere to a specific limited quantity that will not reoccur again, trust me when I say they are something special with depths of complex structure and over the top fragrant, oaky from the barrel all the way to the cork. I believe this is why a 2007 Odd Lot Cab brings it on with Duck Ala Orange.
Now the Roasted Duck I need not give more instruction on cooking again, so I will jump to the Orange Sauce that just so happens to be the base for one of the future Chutneys I will share but first Sauce Orange.
2 cups Orange Juice
1/4 cup Cognac(brandy may be substituted)
1/4 cup Grand Mariner(or quality orange liqueur)
1 teaspoon ground coriander
1 teaspoon Cinnamon
1 teaspoon Balsamic Vinegar
pinch white pepper
2 tablespoons butter
In a sauce pan combine all the liquid ingredients, bring to boil and reduce to simmer for 3-5 mins, add coriander and Cinnamon, reduce on simmer for an additional 3-5 mins. I do not generally like to use any thickening agents such as corn starch or rue so reducing time may vary. Reduce the sauce until syrup like consistency then gently stir in the butter, that is it. Pour small amount over the bird of choice the last 10 mins of roasting. I say bird of choice because this will do just fine with chicken, quail, goose or any bird one would enjoy eating. Some may add sugar to this sauce but no need, it is sweet enough. As always with my recipes I encourage you to do a little of your own thing with, create it to be your own. After all recipes really are only guild lines and suggestions.
Chutney will be up next so until then stay warm and safe!!!!
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