Aug
17
2015
0
By jacob burton
Description
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
Ingredients
450 g
Brown Sugar 200 g
Rice Wine Vinegar 150 g
Soy Sauce (Kikoman Low Sodium) 100 g
Water 3
Oranges (Zest and Juice) 4
Kaffir Lime Leaf 1
Bay Leaf 1
Yellow OnionsInstructions
- Combine all ingredients in an appropriate sized pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low and continue to simmer for 45 minutes.
- Strain with a through a fine mesh strainer and reserve for service.
Notes
For the finished duck sauce:
- Pan roast a duck breast.
- When duck is finished roasting, remove from pan and allow to rest in a warm place.
- Place pan back on flame and roast some shallot slices until golden brown.
- Deglaze with some red wine or sake, add in about 2 ounces of brown sugar simple syrup and 2 ounces of duck stock.
- Reduce by half and finish with some fresh lemon juice and a pat of butter.