Back
blood-orange

Blood Orange Zinfandel Sauce

6 oz.

25 minutes

David Katz, Consulting Chef

   • 1 oz. canola oil
    • 1 shallot, minced
    • 16 oz. fruity red zinfandel
    • 6 oz. The Perfect Purée Blood Orange Concentrate,  thawed
    • 2 tsp. aged balsamic vinegar
    • 2 1/2 oz. honey
    • 1/2 tsp. The Perfect Purée Lemon Zest,  thawed
    • Bouquet Garni (an herbal bundle of parsley, thyme and bayleaf)
Method:
1. In a medium saucepan, saute shallot in oil for one minute. Add zinfandel and Bouquet Garni. Reduce by 1/2 and remove Bouquet.
2. Add Blood Orange Concentrate, balsamic vinegar, honey and Lemon Zest. Reduce until glaze coats the back of a spoon.
Serving Suggestion:
Brush the glaze over whole roast duckling repeatedly during the final 25 minutes of cooking. To make a sauce for the duckling, deglaze the roasting pan with 2 cups duck or chicken stock, add 3 oz. of glaze, strain and mount with butter.