Sauces And Dips

Orange Sauce for Duck Breast

Orange Sauce for Duck Breast (for two)

  • 2 tbsp minced shallots
  • 1 tbsp clarified butter
  • 1 cup chicken broth
  • ¼ cup orange marmalade (jelly style, should be free of rind pieces) 
  • Juice from 1 fresh large orange
  • 1 tbsp orange peel zest
  • 1 tbsp brown sugar
  • 2 tbsp Grand Marnier 


Saute shallots in butter until translucent, add chicken broth and cook until reduced by half, melt in the marmalade over low heat, add remaining ingredients and cook off the alcohol of the Grand Marnier, about 2 minutes.

Caper Butter Sauce

 

  • 1 stick butter
  • 3 cloves minced garlic
  • 1 minced shallot
  • 2 tbsp capers
  • 2 tbsp sherry
  • ¼ tsp pepper

 In a small sauce pan, melt the butter over medium heat.  Add the garlic and shallots and saute for 1-2 minutes.  Add the capers, sherry and pepper and cook for 3-4 minutes, until alcohol in the sherry has evaporated.

Chrissy's Dill Dip

  • 16 oz Mayo
  • 16 oz Sour Cream
  • 2 tbl minced onion
  • 2 tbl parsley flakes
  • 2 tbl Dill Weed
  • 1 1/2 tsp Lawry's Seasoned Salt

 

Seedless Rye Bread

Pot Sticker Sauce

  • 1/4 cup soy sauce
  • 2 tbps rice wine vinegar
  • 1/2 ginger
  • 1tbps sugar
  • 2 tsp sesame oil
  • 2 garlic cloves, minced

 

Combine ingredients and chill

Madeira Sauce

  • 1 tbsp butter
  • ½ cups each of diced carrot, celery and onion (mirepoix)
  • 2 cups beef broth
  • ½ cup Madeira wine
  • 1 bay leaf
  • 3 tbsp cornstarch with 3 tbsp water


Sauté mirepoix until tender.  Add beef broth, wine and bay leaf and cook on medium high another 10 minutes to reduce.  Add cornstarch mixture slowly until thickened.

To serve let the beef rest for 10 minutes before cutting into slices of 1-1 ½ inches thick.  Serve the Madeira sauce on the side.