Orange sauce is the great traditional sauce for roast duck. The tangy orangy flavour harmonises perfectly with the fat in the duck and the syrupy consistency gives it a wonderful glaze.
- Zest both oranges and juice one of them.
- Boil the sugar and vinegar in a stainless steel pot over a moderate heat for a few minutes until it has turned into a brown syrup.
- Remove from the heat and pour in half of the stock and stir until the syrup dissolves.
- Pour in the rest of the stock, red wine, orange juice and the orange zest.
- Simmer over a low heat until the sauce has thickened slightly and is clear. Season to taste with freshly ground salt and pepper and serve hot.
- Fillet the second orange for garnishing by cutting off both ends with a sharp knife so you can see the flesh. Standing the orange on one end, cut down through the skin and pith off the orange in slices, thick enough so that you can see the flesh and no skin or pith remains. When all of the pith has been removed, slice between each segment and remove the fillets.
Tip: Never use an aluminium pot for preparing fruit. The acids in the fruit interact with the aluminium causing the fruit to turn green and have a bitter black taste. You can use an aluminium pot if it has a non stick coating and the coating is not damaged.