Gabriel Boudier Triple Sec Liqueur (500ml)

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Gabriel Boudier Triple Sec Liqueur (500ml)

$39.99 Bottle
  • ABV 40%

Oranges, the exotic fruit that forms the basis of all Triple Sec, were originally from the Indies and China. The crusades introduced them to Europe from Palestine via Portugal. The original orange “curacao” was made with fruit from the Island of Curacao. However, the term now embraces a wide variety of liqueurs made from oranges and other produce as well.

This is a fine example of the style from the noted Dijon liqueur company, Gabriel Boudier. In the lineage of Pierre Battault, Gabriel Boudier is today managed by his three sons Jean, François and Yves. Quality, tradition and innovation are the three key words behind the success of the company. Their demand for perfection is upheld by state of the art research, efficient partnerships with a selection of top local Dijon fruit suppliers and meticulous quality control. Their entire range of fruit liqueurs are sold on all five continents in over 60 countries and have made the Dijon district of Burgundy famous around the world. In every genre, from their classic blackcurrant liqueur, through to their fruit brandies and chocolate specialities, Gabriel Boudier’s products are of uncompromising quality.
No tasting notes available. 40% alc./vol.

Recipe: Pheasant Curacao


2 pheasants (about 1kg (2lb) each) 
1 tablespoon butter salt and freshly ground black pepper
2 teaspoons lemon juice 
1 cup chicken stock rind and juice
2 oranges
juice 1/2 lemon
1 tablespoon red-currant jelly
1/4cup Gabriel Boudier Triple Sec Liqueur
Orange slices

Preparation: Peel oranges thinly using a vegetable peeler. Wipe pheasants with a damp cloth then truss. Place pheasants in baking pan; rub all over with butter, sprinkle with salt, pepper and lemon juice. Bake in moderate over 180'C (350'F). Baste every 15 minutes until cooked and golden brown (approximately 1 hour -1 hour 15min). Cut thinly peeled orange rind into thin strips. Remove pheasants from baking pan and keep warm' Drain excess fat from pan, add chicken stock, orange and lemon juice, red currant jelly. Stir until boiling (may be thickened with a little arrowroot or cornflour). Add Liqueur.

To Serve: Arrange pheasants on heated platter, decorate with strips of orange rind. Pour over sauce or serve separately. Decorate platter with orange slices, parsley and serve with small deep fried or baked potatoes. Serves 4.

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