Duck thighsin orange sauce
10 servings (≈240g per serving) / Allergens: Milk /
Prep Time: 20 minutes / Marinade time: 2 hours / Cook Time: 1 hour
Total Time: 3 hour 20 minutes
In this recipe, SHO – Concentrated Light Stock is used for marinating and deglazing, reducing the need for additional salt while enhancing the savory depth of the sauce.
| Ingredients | Quantity (G) |
|---|---|
| Concentrated Light Stock | 50 |
| Chicken | 1600 |
| Olive oil | 40 |
| Salt | 7 |
| Black pepper | 3 |
| Dry Riesling wine | 300 |
| Water | 300 |
| Yellow onion | 460 |
| Bay leaf | 0.2 |
| Tarragon | 30 |
| Parsley | 15 |
| Butter | 45 |
Instructions
- Season the chicken with 20g of SHO - Concentrated Light Stock, salt, and black pepper, then marinate in the refrigerator for 2 hours.
- Sear the marinated chicken in a Dutch oven or heavy pot with olive oil until golden brown, then remove and set aside.
- Deglaze the pot with Riesling wine, add the water and 30g of SHO - Concentrated Light Stock, and simmer for 2–3 minutes.
- Slice the onions into half rings. Return the chicken to the pot along with the onions, bay leaf, parsley, and tarragon.
- Cover the pot and transfer to an oven preheated to 180°C. Cook for 45 minutes.
- Remove from the oven, discard the herbs, and set the chicken aside.
- Blend the sauce in a high-speed blender until smooth, then strain it back into the pot.
- Stir in the butter and 15g of freshly chopped tarragon.
- Carve the chicken, return it to the sauce, and serve hot.
Notes
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