Orange Duck Sauce
|Duck stock||15 Fluid Ounce (425 Milliliter Stock, Made By Simmering The Giblets)|
|Oranges||2 Large, grated for rind, squeezed for juice|
|Cornflour||1⁄2 Ounce (15 Gram)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Port||30 Milliliter (2 Tablespoons)|
Strain the stock well.
Add the grated orange rind and simmer for 10 minutes.
Blend the orange juice with the cornflour and stir into the stock until it becomes clear.
Allow the sauce to simmer gently until it has thickened.
Add the sugar and port, if used, and season with salt and pepper.
Simmer for 3 minutes longer.