Easy Bigarade Sauce (L'orange)

I made this to go with duck, but it would be terrific with chicken or pork as well.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  oranges
• 1  lemon
• 3  cups  chicken stock (a mix of the two is best) or 3  cups  beef stock (a mix of the two is best)
• 3  tablespoons red wine vinegar
• 3  tablespoons granulated sugar
•  salt & freshly ground black pepper

Directions

1. Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.
2. Squeeze the juice out of all the oranges and the lemon; set aside.
3. In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.
4. Add the stock and orange and lemon juices; bring to a boil.
5. Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.
6. Once done, the sauce should coat the back of a spoon.
7. Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.
8. Season sauce with salt and pepper to taste; serve hot.