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Classic German Orange Gravy

In this recipe, I will show you how to make a very quick and easy orange gravy. You can use this recipe for any kind of traditional German duck or goose dish - from roast to breast.
Course Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients

  • 20 g butter
  • 2 onions
  • 100 ml dry red wine
  • 20 g all-purpose flour
  • 400 ml duck or goose fond
  • 3 oranges
  • 1 tbsp lingonberry jam
  • 3 cl Cointreau
  • salt
  • pepper

Instructions

  • Chop the onions very finely.
  • Melt butter on medium heat and fry the onions for 3 minutes.
  • Pour the red wine, turn the heat to medium-high and cook the onions for 3 minutes until the alcohol evaporates.
  • Turn the heat to medium and add the flour. Cook the roux for 3 minutes. Don't forget to keep on stirring.
  • Squeeze to release all of the juice from 2 oranges.
  • Pour fond very slowly all over the roux and keep on stirring. Add the orange juice, Cointreau and lingonberry jam.
  • I would strongly recommend to reduce it by simmering it for 20-30min.
  • Season it with salt, and pepper.
  • After this time pour the gravy through the sieve. You are not going to need the onions anymore. At this point your gravy is ready for your drippings. You can also store the gravy in the fridge or freezer until you are ready to use it.
  • After adding the drippings don’t forget to season the gravy once again. You can use salt, pepper, or sugar for that.