Great with duck dishes.


  • 9 tblsp sauce espagnole
  • rind and juice of 1 orange
  • rind and juice of half lemon
  • 25 ml red wine
  • 75 ml brandy


  • Thinly peel the orange and lemon and cut into fine julienne strips.
  • Blanch in boiling water for 5 minutes, drain and put into a small saucepan with the orange and lemon juice.
  • Add the wine, brandy and sauce, bring to the boil and simmer for 1 minute.
sauces cooking basics