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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.
- 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.