By David Harbilas
Tomatoes and oranges are not a typical pairing, but when handled correctly they can make a sublime sauce.
If you’ve read any of my entries here you know that I love to roast tomatoes, and this sauce is meant for them.
In fact, it can be made with nothing more than the two ingredients listed in the title of the dish, and with great results. (Most recipes are made of only a few star ingredients, plus a few “flavorings”).
The real key is long, slow cooking, which not only thickens the sauce but concentrates the flavors and caramelizes the natural sugars.
- 1 duck, trussed and seasoned
- 3 tomatoes
- 2 cups orange juice
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 rib of celery, roughly chopped
- 1 head of garlic, cut crosswise
- 2 sprigs of thyme
- 2 bay leaves
- 2 sprigs of parsley
- salt and pepper to taste
- olive oil
Preheat an oven to 350 degrees. Place duck on a roasting pan and cook for 2-3 hours, or until very well browned and tender at the leg joints. Meanwhile, cut the stem ends out of the tomatoes and place in a roasting pan with a little olive oil and salt and pepper. Cover with foil and place in the oven with the duck. Remove the tomatoes and cool. Place the tomatoes in a blender and process until smooth.
Strain the puree into a saucepan and add the orange juice. Reduce the mixture by half over medium-high heat, about 30 minutes. Once the duck has been removed from the oven, place it on a carving board and cover with foil. Place the roasting pan on the stove and add the vegetables and herbs. Saute the vegetables over medium-high heat until caramelized, about 10 minutes.
Add the tomato-orange mixture and cook until thickened, about 10 minutes. Strain the sauce and keep warm. Carve the duck and place on a warm serving plate. Serve with the sauce.