Suzie’s Q
www.suziesq.com
SuziesQ@SuziesQ.com
Brown Duck Sauce
4 C Duck stock 2 T Dark roux 1 1/2 t Frozen OJ concentrate 2 T Unsalted butter
4 C Duck stock
2 T Dark roux
1 1/2 t Frozen OJ concentrate
2 T Unsalted butter
Reduce 4 cups of duck stock to 1 cup and set aside. Make dark roux. Add hot duck stock to warm roux and mix well. Add OJ concentrate and bring to simmer. Reduce to desired consistency. Mount sauce with butter just before serving.