 | Blood Orange Zinfandel Sauce6 oz. 25 minutes David Katz / Consulting Chef |
| • | 6 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1/2 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 1 oz. canola oil |
| • | 1 shallot, minced |
| • | 16 oz. fruity red zinfandel |
| • | 2 tsp. aged balsamic vinegar |
| • | 2 1/2 oz. honey |
| • | 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. | |