|Sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Chicken broth||2 Cup (32 tbs)|
|Giblets from the duck||2|
|Port wine||1⁄4 Cup (4 tbs)|
|Grand marnier||1⁄4 Cup (4 tbs)|
|Grated orange rind||1|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoon orange juice|
Place the sugar and vinegar in the saucepan.
Cook, uncovered, over low heat for 15 minutes or until the sugar has melted into caramel.
Add one cup of the chicken broth very carefully as it will be very hot.
Add the remaining broth.
Add all the giblets from the duck except the liver.
Do not add the liver or it will make the sauce cloudy.
Simmer these ingredients uncovered for 15 minutes over low heat.
Add the port and Grand Marnier.
Season with salt and pepper.
Add the grated orange rind.
Simmer for 5 minutes.
Strain the sauce and return it to a clean saucepan.
Heat to boiling point.
Combine the cornstarch with the orange juice and stir into the sauce to thicken.
Swirl in the butter to make the sauce shine.