Orange sauce for duck or goose

 

Orange sauce

About 2 cups


Pour off the fat from the pan in which you have roasted the bird.


Deglaze the pan with :

• 1 cup Game stock (recipe below)

Thicken with :

• 1 teaspoon arrowroot or cornstarch, mixed first with a little of the stock

In another pan, cook together until light brown :

• 2 tablespoons vinegar
• 2 tablespoons sugar

Add the sauce from roasting pan and cook 4 or 5 minutes.
Then add :

• 1 tablespoon julienned and blanched orange rind
• ½ cup hot orange juice
• 1 teaspoon lemon juice
• 2 tablespoon curaçao (Orange liquor)

Correct the seasonning.
Serve immediately over goose or wild or domestic duck and garnish with orange sections.

Game stock

About 9 or 10 cups


Put in a heavy pot :

• 4 or 5 pounds fowl or rabbit
• 3 quarts cold water
• 5 celery ribs with leaves
• 1 bay leaf
• ½ cup chopped onion
• ½ cup chopped carrots
• 6 sprigs parsley

Simmer the stock for 2½ hours, uncovered. Strain it. Chill it.

BON APPETIT