Licorice Orange Glaze (suits pork, duck, spicy/ fatty)

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Licorice Orange Glaze (suits pork, duck, spicy/ fatty)

Postby OzzyChef » Sun Jan 22, 2017 11:59 am


500g brown sugar
1/4 cup apple cider vinegar
5 whole star anise toasted in the oven till aromatic
1l freshly squeezed or best quality Orange Juice
Pinch of Sea salt


Put toasted spices, sugar and vinegar into a good quality pot of non pouress metal (no aluminium just SS or good quality non stick like teflon) and cook over medium till the sugar is dissolved and begging first stage of caramel. Deglaze with your orange juice and return to the boil. If your going to use the sauce as a glaze for say duck then reduce the heat and simmer for 5 minutes, eemove from heat and set aside forglazing. If your using for a finishing sauce ten continue to reduce the sauce a further 5 to 15 minutes or to your required thickness. Season with the sea salt and away you go! Delicious sweet sauce with a touch of tang and a nice licorice/star anise tone. Enjoy.
There are some variations to this sauce (probably a million) such as using Chinese black vinegar for a Chinese style glaze.
Posts: 133
Joined: Sun Jan 01, 2017 7:37 am
Location: Sydney
equipment: 2 inch copper pot still and 2" copper offset reflux still
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Re: Licorice Orange Glaze (suits pork, duck, spicy/ fatty)

Postby Stemmy » Sun Jan 22, 2017 7:21 pm

Sounds nice I'll have to try this next time I bake a ham
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Joined: Wed Nov 23, 2016 11:41 am
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