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食譜來源 (Recipe Source)： Bobby Flay's Duck a l'Orange
做法﹕
| 1. | 金橘切成薄片。大蒜拍破。黃燈籠辣椒用刀劃幾道。 |
| 2. | 將柳橙汁，糖，大蒜，薑，橙酒和2杯紅酒醋放進湯鍋裡用大火煮滾，繼續煮到液體剩下原來的一半後倒入濾網。濾出的液體再倒回原鍋。 |
| 3. | . 盛出1杯步驟2的液體到另一個小鍋。加入金橘片繼續用中大火煮到金橘變軟而醬汁幾乎收乾，大約20分鐘。此為糖漬金橘。 |
| 4. | 步驟2剩餘醬汁用大火煮到剩下原來的一半。加入黃燈籠辣椒再煮5分鐘，撈出辣椒不要。放進鹽和黑胡椒調味。 |
| 5. | 以上步驟可事先準備好冷藏。要使用時將醬汁煮滾，加入3大匙白酒醋繼續煮1分鐘，然後放進牛油不斷攪動到牛油完全融化。最後拌入巴西利葉，百里香和蝦夷蔥。 |
| 6. | 將此醬與糖漬金橘一起食用。 |
PROCEDURE:
| 1. | Cut the kumquats into thin slices. Crush the garlic. Make small slits on the habanero. |
| 2. | Place the orange juice, sugar, garlic, ginger , orange liquor and 2 cups of wine vinegar in a sauce pan and bring the mixture to a boil. Continue to cook over medium-high heat until the liquid reduces by half. Drain the liquid through a sieve then pour it back to the sauce pan. |
| 3. | Transfer 1 cup of the liquid in step 2 to another sauce pan. Add the kumquat slices and cook over medium-high heat until they are soft and candied, approx. 20 minutes. |
| 4. | Cook the remaining liquid in step 2 until it reduces by half. Add the habanero and cook for 5 minutes. Discard the habanero. Season the sauce with salt and black pepper. |
| 5. | Step 1-4 can be done in advance. Store the sauce in the fridge. To finish the sauce, bring it to a boil then add 2 tbs. of red wine vinegar and cook for 1 minute. Add the butter and stir until it is melted. Finally stir in the parsley, thyme and chive. |
| 6. | Serve the sauce with candied kumquats. |
運用食譜(Application)
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| 香橙煎鴨胸 Duck a l'Orange | 香橙煎雞胸 Seared Chicken with Orange Sauce |
最後更新 (Last Update): 12/29/2015
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