Serve with roast duck,goose ,pork ,ham and vension
ingredients
quantity
demiglace
1.5 litre
stock
400 ml
seasoning
port wine or red wine
150 ml`
rind and juice of 3 oranges
juice of 1 lemon or 1/2 lime
Method
1.Peel the rind of the oranges very thinly ,taking care that no white
pith is used .2. Cut in to juliennes . Cover with cold water .3. Bring
to a boil . Strain ,and dry well .4. Mix the demiglace ,stock and
orange juice and boil until reduced to half .5. Strain ,and return
to sauce pan .6. Add the prepared orange rind ,lemon juice ,port wine
and the cooking juices from the duck .7. Bring to a boil and correct
the seasoning .
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