Orange Purée

This is a little recipe so versatile it will go with any roasted bird at Christmas to give a little citrus note balanced with acidity and lightness. Enjoy with your choice of Turkey, Goose, Chicken, Duck.

Special equipment: Cast aluminium saucepan.

 1150 Orange Sauce Landscape MAIN IMAGE


Ingredients Required

100g Orange zest, no pith (*1)
4 ltr Water
50ml Orange juice
150ml Olive oil, Extra virgin (*2)
20g Caster sugar
1 pinch Salt
1 pinch Cayenne pepper

Cooking Method

In a large pan on a high heat, bring the cold water and the zest to the boil and simmer for 15 minutes until virtually all the bitterness has been removed.

Strain the zest and place in a blender and blend with the orange juice and half the oil until freely turning in the jug. Trickle the remaining oil until the puree is smooth.

Pour into a large bowl and season to taste with the sugar, salt and pepper. Cover and reserve until needed.


Complimentary recipes:  

* Roast goose

* Pan-fried parsnips

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.