Sauce for duck à l'orange
Sauce for duck à l'orange is a classic French sauce, traditionally made with a base of orange juice, vinegar, sugar, and stock, often finished with butter. It is a sweet and tangy reduction that accompanies roasted duck, creating a signature balance of rich and bright flavors.
🍽️ Nutrition at a glance
This sauce is primarily a source of carbohydrates from sugar and orange juice, with a moderate amount of fat if butter is used. A typical serving provides a quick energy boost and some vitamin C, but is generally high in sugar and sodium.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 0.5 g |
| Carbs | 18 g |
| Fat | 1.5 g |
| Fiber | 0.2 g |
| Sugar | 16 g |
| Sodium | 320 mg |
| Vitamin C | 15 mg |
| Potassium | 90 mg |
| Sodium | 320 mg |
| Iron | 0.3 mg |
| Calcium | 10 mg |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this sauce is a hallmark of French haute cuisine, famously popularized in the mid-20th century. Nutritionally, its unique sweet-sour profile comes from a technique called 'gastrique,' where sugar is caramelized with vinegar before adding liquids.
