Recipe: Gastrique Corsica

1 In a thick-bottomed saucepan, arrange your sugar cubes then make a dark caramel over the heat without liquid.

2 Then, being careful of any splashing, quickly pour the vinegar while stirring with your whisk, let it reduce to a syrupy consistency.

3 Pour in your orange juice and let it reduce by three-quarters.

4 Add your veal stock, let it cook for 3 minutes while stirring, then add your orange jam.

5 Taste it, add a slight pinch of salt and grind some pepper.
This gastrique will be used to make the famous duck à l'orange but pairs best with white poultry, veal and pork meats, etc.
You can freeze it by putting it in ice cube trays and thus occasionally take some out according to your needs.
As usual, I want to thank my friend Xavier Calizi for his shipments from his Cape Corsica property.
www.lescedratsducapcorse.com
www.lescedratsducapcorse.com