Ingredients
- 180 ml fresh orange juice
- 80 ml Quebec maple syrup
- 30 ml orange liqueur
- 30 ml red wine vinegar
- 1 orange, finely grated zest
- 1 small shallot, minced
- 15 g butter
- 2 ml salt
- 1 ml black pepper
Method
- Simmer the orange juice, maple syrup, liqueur, vinegar, zest and shallot for 15 minutes.
- Strain the reduction, return it to the pan and whisk in the butter, salt and pepper.
- Brush the glaze over poultry during the final 25 minutes of roasting, reapplying twice.
- Rest the poultry before serving and pass any remaining glaze separately.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 80 ml maple syrup and reduce the traditional orange juice by 60 ml. Lower the roasting oven by 15 °C and apply the glaze late to prevent excessive browning.
Why Quebec maple syrup: Maple reinforces orange's natural sweetness with caramel and toasted notes that suit roast poultry. Using it in place of refined sugar creates a more complex glaze with a clear Quebec character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →