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Fred Plotkin
1 cup
Easy
By Fred Plotkin
Published 2001
This somewhat exotic sauce is wonderful with roasted goose or duck, or with the grilled breasts or sautéed livers of these birds.
Squeeze the juice from the oranges and reserve. Grate about 2 tablespoons/30 g orange zest and combine it in a saucepan with the wine. Heat gently over low heat for about 1 minute. Add the orange juice,