Can You Substitute Other Fruits for Orange in Glaze?

Choosing Alternative Fruits for Glaze

When substituting other fruits for orange in a glaze, consider the sweetness and acidity levels of the fruit. For example, lemons and limes have a higher acidity level than oranges, so use them sparingly to avoid overpowering the dish. On the other hand, pineapples and apricots have a higher sweetness level, so use less sugar in the glaze recipe.

Specific Fruit Substitutions

Some specific fruit substitutions you can try include:

• Lemons: Use 1-2 lemons for every 3 oranges called for in the recipe, as their acidity level is higher.
• Grapefruits: Use 1 grapefruit for every 2 oranges, as their bitterness can balance out the sweetness.
• Pineapples: Use 1/4 cup pineapple juice for every 1/2 cup orange juice, as their sweetness level is higher.
• Apricots: Use 1/4 cup apricot jam for every 1/2 cup orange marmalade, as their sweetness level is higher.

Glaze Application Techniques

Regardless of the fruit you choose, apply the glaze in a thin, even layer to the wild duck or goose breast. For a crispy skin, sear the breast in a hot skillet for 2-3 minutes on each side before brushing with the glaze. For a glazed confit leg, brush the glaze on during the last 10-15 minutes of cooking. And for a bacon-wrapped dish, brush the glaze on the bacon before wrapping it around the meat.