Orange sauce

To master thoroughly the culinary art is not given to everyone. Scientific principles and technological methods of cooking are known only to masters of their craft – culinary experts. This is their specialization, which they have been studying for more than one year. However, do not despair, because every hostess who seeks to surprise and please her household with delicious food is a culinary specialist in her own way.

And those who wish to improve their knowledge and skills do an excellent job with this task. They are constantly looking for the best cooking recipes. Everyone can cook meat, vegetables and other products, but giving them a special, unique taste is a task.

But she is solvable. To do this, you need to apply a little patience, skill and prepare the sauce. It will give a completely different, piquant taste to the dish, which will become a masterpiece of culinary art.

Translated from French, “la sauce” means “gravy”. What is a dish like sauce ^[1]? It seems that each of us will be interested in the answer to this question.

Sauce – the uniqueness of the dish

First of all, it is a seasoning with a liquid consistency with a fantastic aroma and taste that makes the dish amazing. The sauce is served with meat, fish, vegetables, pasta, cereals and desserts.

They are of different types ^[2]. So, for example, hot sauces are used with hot (main) dishes, and cold sauces are served with cold and hot appetizers. Liquid sauces are added during cooking. A medium-thick gravy is used with salads and dishes made from vegetables.

In addition to the above, there are also sweet sauces. They necessarily contain berries, fruits and sugar, juices, liqueurs, honey and other ingredients. They are usually served with desserts or puddings, flour products (fritters, pancakes).

There are other types of sauces such as salad dressings, as well as pastes, syrups and mixtures. ^[3][4].

The main thing in the preparation of any sauce is its base. ^[5]. She may be:

• in meat broth;
• on vegetable broth;
• on milk;
• on cream.

Thickeners of natural origin also play an important role, these are:

• flour;
• starch;
• chicken eggs;
• butter or sunflower oil.

And the most important thing in sauces is flavoring additives that give it an exquisite, special flavor. These are various seasonings, spices, spices, as well as mashed vegetables, fruits, citrus fruits, mushrooms and other products. Integral ingredients are garlic, cloves, peppers, herbs, coriander and other additives. However, their use must comply with the standards, otherwise you can spoil the dish. The order in which the components are added when preparing the gravy will determine the taste of the main dish.

Before you buy sauce in the store, think about whether it is worth it. Cooked at home, it will be much tastier, since you will choose only fresh products for it.

Today we will dwell in more detail on the gravy made from citrus.

Basic principles in making orange sauce

From the very name of the dish, it becomes clear to everyone that the main ingredient will be bright orange citrus – orange ^[6]. It depends on what dish the hostess will prepare, how to use the product, its juice, pulp or zest. Orange sauce can be of different consistency (liquid or thick), and its taste depends on what food additives and spices are added during cooking ^[7][8].

The preparation of orange sauce, as in principle any other dish, begins with the preparation of products ^[9]. Each individual recipe indicates that you should use fresh orange juice or boiled fruit. One thing is clear, citrus peel is bitter. To get rid of it, the orange should be given heat treatment (pour boiling water over it).

Masters of their craft – culinary specialists – are advised to adhere to certain requirements when preparing a dish:

• when boiling fruits, it must be remembered that with a long procedure, the product loses its taste, aroma and vitamins, therefore, you should monitor the time allotted for heat treatment, which is indicated in orange sauce recipes;
• if the recipe says that it is necessary to boil the fruit with the addition of spices such as ginger, pepper, cloves, cardamom and others, then they should be put three minutes before the end of the boiling process. It is during this period that spices give off their aroma and taste. With longer boiling, they may lose their flavor, and the sauce will lose its zest;
• enamelware is best suited for boiling citruses, since orange acid, when interacting with metal (aluminum), spoils the taste of the dish and, moreover, can be harmful to health.

Let us dwell in more detail on the recipes for orange sauce for different dishes. This gravy is considered ideal for use with meat dishes, so the duck in orange sauce will be incredibly tasty and juicy. Everyone will be delighted with this dish and will certainly ask for an addition. Your culinary skills will be appreciated.

Orange Sauce Duck

It will not be a secret if we say that such a dish as a duck is served on festive tables, and therefore its preparation must be taken responsibly in order to surprise guests and loved ones. What’s more, the recipe for duck orange sauce is economical.

To prepare it, you will need the following products in such quantities:

• oranges – 2 large, you can replace 150 ml of fresh orange juice;
• orange peel – 4 tablespoons;
• water;
• red wine (dry);
• cognac – 2 tablespoons.

Having prepared all the necessary products for the gravy, we proceed to its preparation. ^[10].

Pour boiling water over grated orange zest and dry to remove bitterness. We spread it in an enameled container in which the sauce will be prepared. Next, squeeze the citrus juice and be sure to filter it.

Add the wine to the orange zest and bring to a boil over low heat, then pour in the cognac and water. We make sure that half of the liquid from the original volume has evaporated.

Then add freshly squeezed orange juice (do not use a preservative) and cook for 10 minutes. We take it off the fire. The dish is ready to be served.

Duck breasts with orange sauce

Dinner by candlelight with the family with a dish such as duck breasts with orange sauce will be unforgettable. It will not take much time to prepare the dish, but only twenty minutes, but in the end it will be exclusive.

To prepare the sauce, you will need the following ingredients (based on two servings):

• duck breasts;
• orange – 1 (juice and zest);
• nutmeg – ¼ teaspoon;
• black pepper – ¼ teaspoon;
• red wine – 100 ml;
• salt (to taste);
• sugar – 1 teaspoon;
• butter – 40 grams.

Prepare food before cooking. Rinse duck breasts under running water and remove moisture from them with a paper towel. Next, cut the skin in the form of diamonds (reaching the meat, no further) with an interval of 1 cm, salt, pepper, sprinkle with nutmeg and set aside. Let’s move on to making the sauce.

In an enameled bowl, combine the orange zest (preliminarily pour boiling water over it) with juice and sugar and boil over medium heat so that the liquid becomes half as much as a result.

It is at this point that you can start frying the duck breasts. In order for the fat to drain, they should be laid out in a pan with the skin down. Fry the breasts over medium heat until golden brown and golden brown (about 10 minutes), then drain the collected fat, turn the breasts over and fry for another two minutes. Next, remove the breasts and wrap them in foil for five minutes.

Back to the sauce. Cut the butter into cubes and gradually add to the gravy as it melts, while beating it with a spatula, fork or whisk to make it thicker. The sauce is ready. In no case at the last stage of cooking do not bring it to a boil. Pour the sauce over the breasts and serve.

Chicken with orange sauce

Cooking chicken and serving it to the table is commonplace. But if you serve it with orange sauce, it will be the perfect dish, fragrant and tasty. ^[11]. Rice can be boiled as a side dish.

Refinement of the dish is given by spices, sharpness – mustard and pepper, and sweet subtle notes – honey or sugar.

Chicken Orange Sauce Recipe:

• oranges – 2 pcs.;
• sugar – 2 teaspoons;
• salt to taste;
• honey;
• vinegar;
• lemon juice;
• pepper;
• mustard;
• water.

We remove the bitterness from the orange zest, pour boiling water over it, then cut it in half and squeeze the juice into a pre-prepared bowl. Put the finely chopped orange zest into an enamel bowl and cover it with water. We put the container with the zest on a slow fire and boil for 15 minutes. Next, remove from the fire, filter.

Add freshly squeezed orange juice, honey and sugar to taste to the broth and boil for another 10-15 minutes so that the mass thickens.

4 minutes before removing from heat, if desired, you can add mustard, vinegar, lemon juice and honey, ground black pepper. These ingredients give the chicken a spicy flavor.

Part of the sauce is left for the marinade, and part is poured into a gravy boat for serving.

We cut the chicken into pieces, marinate in the remaining gravy. Pickled poultry can be fried or stewed. Either way, it will taste great.

Orange salad

Try to cook the unique Sicilian national dish “Insalata Di Arance” – orange salad, which can be used as an appetizer, garnish for fish and meat dishes, and even dessert. It is universal.

To prepare the dish you will need the following products:

• Orange – 2;
• olive oil – 4 tablespoons;
• salt to taste (do not add to dessert);
• ground black pepper;
• onions (any, but preferably shallots) – 1 pc.;
• fennel – 1 sprig;
• rosemary (fresh) – 1 teaspoon (if dried, then ½ teaspoon);
• wine vinegar – 1 tablespoon;
• mint;
• olives – 100 grams.

Cut the onion into thin slices and soak in cold water to remove bitterness. Peel the orange from the white film and finely chop, chop the fennel too. Put all chopped products together with olives and mint in a salad bowl and season.

When salad is served as a dessert, salt and pepper should be replaced with granulated sugar.

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