The Sauce (Duck Sauce)


When you have cooked your whole duck this is how you can make a basic sauce using some of the fat and all of the juices from cooking.

  1. To make the sauce remove the duck from the pan and allow to rest.
  2. Pour all the fat and juices into a clear jug.
  3. Pour ½ glass of red wine or dry sherry into the roasting tray and bring to the boil.
  4. Add about a cup of water* and return to the boil. Scrape all the sediment on the bottom of the roasting tray, this is your stock.
  5. In the jug, the juices will be at the bottom and the fat at the top.
  6. Take 2 tbsp. of the fat and heat in a small pan, add 2 tbsp. of plain flour and mix well.
  7. Slowly add the stock, stirring well over medium heat till all the stock has been added.
  8. Approximately 400ml makes a good consistency sauce.
  9. Remove excess fat from the juices in the jug and keep the fat for roasting your potatoes.
  10. Add the juices to the sauce, taste and season if required, strain and serve.
  11. Add a couple of tsp. of cranberry sauce to the sauce for a slight sweetness.

*Instead of using water, use orange juice for a quick traditional duck a la orange.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe