Recipe: Duck Sauce

This sauces pairs perfectly with a pan fried duck breast and pak choi.


Duck bones x 1kg

Veal stock x 175ml

Chicken stock x 750ml

Onions  x2 onions

Garlic x 4 cloves of garlic

Sherry vinegar x 150ml

Thyme 3 sprigs

Cream x 50ml

Star anise x 1

Fennel seeds x 2 grams

Honey x 100ml

Juice and peel of two oranges

Ginger x 15grams

Red wine x 125ml


  1. Turn oven on to 160 degrees and insert a roasting tray to warm
  2. Chop the duck bones into small pieces and roast until golden brown
  3. Pour the honey into a pan and bring to the boil, ensuring it doesn’t burn
  4. Add the 150ml of sherry vinegar, juice and peel of oranges and reduce back to a honey consistency
  5. Once the bones have roasted until they are golden brown, remove from oven and add to the onion, garlic and thyme and cook until lightly wilted with no colour
  6. Add the wine to the pan and cook until reduced
  7. Then add the remaining ingredients to the pan and cook for at least 1 hour
  8. Once cooked sieve the sauce so you are left with a rich , smooth sauce