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Poultry with Orange Sauce
This recipe is in categories Tudors, Main courses,
About this recipe:
Most of the cooking takes place in a skillet or frying pan. Care should be taken to avoid getting burnt.
Number of servings:
Serve with vegetables and rice.
Oranges were not used very often in this period but, from recipes such as this, we know they were sometimes available. It was said they were made popular by Catherine of Aragon, King Henry VIII's first wife, who was from Spain.
Oranges were bitter and so some lemon juice should be added to make the dish taste sharp or tart.
This is a development from earlier medieval sauces which used wine vinegars or verjuice (made from crab apples) to make sauces for fish or game. See Roasted Salmon with White Wine Sauce.
Many medieval dishes serve roasted or boiled meat with an accompanying sauce. Sauces are often complex and some are spiced and fruited. Mint sauce, apple sauce and rowan jelly are still sometimes served with meat today.
- 4 duck or chicken breasts
- 2 oranges, sliced but not peeled
- 150 ml white wine (I used grape juice)
- juice of 1/2 lemon
- 1/4 tsp ginger
- 1/2 tsp salt to taste
Making and cooking it
- Cook the chicken or duck pieces for about 15-20 minutes in a frying pan
- Whilst the duck is cooking, slice the oranges and add them to a pan
- Add the grape juice (white wine), ginger and lemon juice to the oranges
- Cook the sauce for about 10-15 minutes on a low heat, until the sauce has reduced a little
- Strain off the juice and put the orange pieces to one side
- Slice up the duck
- Pour the sauce over the duck
- Cook for 10-15 minutes Gas 4, 180C.
- Remove from the oven
- Place the duck slices on a plate and decorate with the orange slices
- Serve hot