Duck SauceYou are here: Home » Somerset Food » Duck Sauce
Orange, ginger and palm sugar. Has already been reduced to the correct consistency and flavour so just needs to be gently reheated.
Approx Volume: 200ml (enough for 2 portions)
Ingredients: Fresh ginger, Orange juice, Palm sugar, Fish sauce
Recommended Cooking Method:
- Place contents of bag in a saucepan, bring to the boil but don't allow to reduce any further. Remove from heat. Serve with the roasted duck, but goes equally well with other poultry and fish.
|Fresh or Frozen:|