Sauce for Duck


"Here is a traditional orange sauce to serve with any holiday duck dinner."


servings 30 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
  2. Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
  3. Pour over duck while roasting or serve on the side.



Terrific duck sauce. It's somewhat reminiscent of the sauce used in Peking duck (Plum sauce?) Not difficult at all.

Made this for our annual before Christmas dinner I make for my parents. Fantastic! Instead of white wine I used golden rum, hey, orange and rum. Worked great! To make things simpler, I made it t...

I made this sauce, for my duck for Christmas dinner, it was enjoyed by all my guest.

Adds Superb flavor to wild duck. Also makes an excellent sauce for venison.

Not sure about this one yet. I had a five lb duck and the sauce recipe was 3 cups (or for 20). I just made the sauce and realized after that the recipe was for 20. Probably be really strong n...