This sauce goes wonderfully with duck confit. It can be served with homemade confit duck legs or those of your favorite duck producer.
This excellent recipe from Madeleine Kamman was published in her book The New Making of a Cook. I am a big fan of Madeleine Kamman and most of her books are part of my collection. Her talents as a chef and author are incomparable and her recipes are all delicious. She has trained a large number of chefs in the United States.
A Souvenir of Madeleine Kamman
When Julian Armstrong wrote her book A Taste of Quebec she asked me the permission to include some of my Quebec recipes including Roast Pork and Yellow Potatoes. Later, Mrs. Armstrong told me that Madeleine Kamman sent her a little note to tell her that she had enjoyed Roast Pork and Yellow Potatoes like the one her mother prepared for her in France! Knowing my enthusiasm for Ms. Kamman’s cuisine, Ms. Armstrong kindly offered me the note that I keep preciously in my memory box.
Reheating of confit legs
To warm the confit put it in a broiler pan, cover with aluminum foil and bake for 30 minutes at 350 ° F. To obtain a crispy skin, remove the aluminum foil and grill for a few minutes in the upper third of the oven. It is necessary to monitor frequently because the skin can darken quickly.
Servings: 6
Chop the tomatoes in the food processor for only a few seconds to avoid crushing the seeds and pour into a large saucepan. Add the sugar.
Slice on orange, skin and flesh and cut in 1/2 inch dices. Add to casserole.
Zest the other two oranges and reserve the zest.
Press the zested oranges and the lemon and add the juice to the casserole.
Bring to boil stirring constantly over medium heat, reduce heat and simmer 30 Minutes.
Add pepper and simmer 15 Minutes or until the sauce is of a good consistency.
Add vinegar and 2 tsp of orange zest and simmer 10 Minutes.
Add basil and heat 2 Minutes. Pour sauce in each plate and place the duck confit on top of sauce.
The sauce can be refrigerated for 5 days and frozen for 1 year.
Ingredients
Directions
Chop the tomatoes in the food processor for only a few seconds to avoid crushing the seeds and pour into a large saucepan. Add the sugar.
Slice on orange, skin and flesh and cut in 1/2 inch dices. Add to casserole.
Zest the other two oranges and reserve the zest.
Press the zested oranges and the lemon and add the juice to the casserole.
Bring to boil stirring constantly over medium heat, reduce heat and simmer 30 Minutes.
Add pepper and simmer 15 Minutes or until the sauce is of a good consistency.
Add vinegar and 2 tsp of orange zest and simmer 10 Minutes.
Add basil and heat 2 Minutes. Pour sauce in each plate and place the duck confit on top of sauce.
The sauce can be refrigerated for 5 days and frozen for 1 year.
