Orange Sauce

This orange sauce was poured over poached duck, and also served on the side. The duck & orange sauce was also served with roast potatoes, roast pumpkin and a carrot & beet salad.

Ingredients

• 2 Oranges - squeezed
• a cup of duck stock (but you could use chicken stock)
• 3 tablespoons of butter

Method

Pop the oranges and stock in a wide pot or pan and boil on high. Once the liquid has reduced to a thicker sauce (be careful not to reduce it so much that it burns, or doesn't leave enough sauce). Then turn the heat down to medium and add the butter and stir, then cook for another minute - until the butter has melted completely. Give a final stir to mix it all in well, then pour some over your duck/chicken or whatever else you might be using the sauce for. Pop the rest in a small jug to serve on the side.