Recipe by plantfreek
I come from a long line of hunters and this sauce is quite often served over the Christmas Duck or New Year's Goose. I've even served it with my Smothered Pheasant or wild rice.
Directions See How It's Made
- Wash orange(s) and dry.
- Remove zest from orange with microplaner.
- Mix zest with other ingredients into a small saucepan. Heat till just comes to a boil. Turn heat down to a simmer and cook for 30 minutes. Stir after 15 minutes.
- Serve over wild duck, goose, pheasant or wild rice. Also very good for basting duck or goose.