Nutrition

Orange Honey Sauce (and Glaze)

How to make a rich and nutritious orange honey sauce to serve at the table with roast duck (or other types of poultry) and as a delicious glaze for the crispy skin.

Roast duck is on the menu for Christmas dinner this year, and I thought I’d share a recipe for an orange honey sauce to serve with sliced breast at the table.

This simple and delicious seasoning also works great as a glaze on Weber barbecue or on crispy duck skin after lightly smoking it in the oven.

Orange honey sauce is the perfect match for lightly seasoned duck meat with traditional orange-cherry fruit filling.

Unfortunately, most orange sauce recipes contain sugar and/or cornstarch, which makes them undesirable to prepare.

Also avoid commercial versions, which are high in unhealthy additives and GMOs.

My traditional way to make this delicious sauce is to reduce the duck juices slightly on the stovetop with fresh orange juice, herbs and spices to thicken naturally.

Then the sauce is ready, cooled slightly and sprinkled with raw honey (never cook the honey!).

Since you only need a very small portion of the meat juices to make the Orange Honey Sauce, you can use the rest to strain out the rich, nutritious duck fat for cooking months later!