You know when something just smells like you’ve got your life together? That’s what this sauce does. One whiff and it’s like, “Oh, someone knows how to cook.” Even if you’ve never cooked duck in your life, this little pot of magic will make people think you’ve been trained in a French bistro or something.
I made this the first time for a fancy dinner I was far too tired to host. Honestly, I was just winging it — duck breasts in the fridge, some wrinkly oranges on the counter, and half a bottle of white wine left from the night before. But I remembered Delia had a classic orange sauce, so I gave it a whirl. And you know what? It was one of those rare times a sauce came together exactly how you wanted it to: tangy, shiny, and just thick enough to cling to the meat without drowning it.
And yes, it takes 15 minutes. Fifteen! That’s less time than it takes to find your peeler when someone’s put it back in the wrong drawer (again).
Why You’ll Love It
- You don’t need a fancy juicer — just squeeze the oranges over a mug and call it rustic.
- It tastes like it came from a proper restaurant, but it’s mostly stuff from your fridge.
- The marmalade gives it a gorgeous sticky finish without needing flour or cornstarch.
- Works on duck, sure, but it’s lovely on chicken, pork, or even roasted carrots.
- You can make it ahead and reheat, and it still tastes bang-on.
- Honestly, it’s just a vibe. A sauce with confidence.
Ingredients
- Juice of 2 fresh oranges
- 15g (1 tbsp) butter
- ½ onion, peeled and sliced super thin
- 60ml (4 tbsp) orange liqueur (Cointreau or whatever’s hiding in the back of the cupboard)
- 75ml (5 tbsp) white wine
- 100ml vegetable stock
- 45ml (3 tbsp) orange marmalade
How to Make It
Start with the onions:
In a small pan, melt your butter over medium heat. Toss in the thinly sliced onion and let it soften for about 3–5 minutes. Don’t let it brown — just gently melt into the butter.
Splash in the wine and liqueur:
Add your white wine and orange liqueur. Let it sizzle and bubble for a minute or so. This bit smells incredible, by the way.
Pour in juice and stock:
Add your orange juice and vegetable stock. Stir it all together and let it simmer on low for 5 minutes. This is when it starts to smell like Christmas dinner (in a good way).
Strain (if you want):
If you like your sauce silky smooth, strain out the onion bits. If you don’t mind a little texture, skip this step. I often forget it and no one complains.
Marmalade time:
Stir in the marmalade and let the sauce gently bubble for another 5–10 minutes, until it thickens slightly. Not gloopy — just enough to coat the back of a spoon.
Serve straight away:
Pour over crispy duck breast, roast duck legs, or even leftover roast chicken. It also doesn’t say no to buttery mash and some roasted green beans.
Common Mistakes and How to Dodge Them
It’s too sweet — what now?
Add a little splash of lemon juice or a pinch of salt to cut through the sugar.
It’s too thick. Help!
Just loosen it with a bit more stock or orange juice — you can adjust it right in the pan.
No orange liqueur — am I doomed?
Not at all. Leave it out or use a bit more wine instead. It’ll still taste fab.
My onions won’t soften.
Make sure they’re sliced thin enough and your heat isn’t too high. Patience pays off.
Storage and Reheating
Fridge:
Keep any leftover sauce in a sealed jar or container. It’ll last 2–3 days easy.
Freezer:
Yup — freeze it flat in a bag or in a little tub. Lasts up to a month.
To reheat:
Warm gently in a pan over low heat. Stir now and then. Or microwave in 30-second bursts if you’re short on time.
Frequently Asked Questions
Can I use store-bought orange juice?
You can, but fresh really makes a difference here. That bright zing can’t be bottled.
Will this work for turkey?
Absolutely. It’s gorgeous with turkey — especially leftover slices on Boxing Day.
What kind of marmalade should I use?
Any orange one works. I usually go for thick-cut, but smooth is great if you want a sleeker sauce.
Is it supposed to be super thick?
Nope — it’s more of a pouring sauce than a gravy. Think glossy, not sticky.
Nutrition Facts (Per Serving)
Calories: 338 kcal
Fat: 15g
Saturated Fat: 4.6g
Carbs: 13g
Sugar: 10g
Fibre: 1g
Protein: 1g
Sodium: varies depending on your stock
More Delia Smith Recipe:
Delia Smith Orange Sauce For Duck
Description
Zingy, sticky, citrus-spiked sauce that makes roast duck feel like a special-occasion showstopper — all in under 20 minutes.
Ingredients
Instructions
- Soften onion in butter.
- Add wine and liqueur, let bubble.
- Stir in juice and stock, simmer 5 mins.
- Strain if you want a smooth sauce.
- Stir in marmalade and cook until thickened.
- Serve warm with duck, chicken, or roasted veg.
Notes
- Taste as you go — everyone’s marmalade is different.
- If your sauce gets too sweet, balance with lemon juice.
- Let the wine and liqueur bubble fully to mellow the flavour.
- Works beautifully as a glaze on roast carrots or parsnips too.