2 c Orange juice - fresh
4 tb Green onions - minced
3 tb White wine vinegar
2 1/2 tb Brown sugar - firmly packed
4 tb Butter
10 tb Butter - unsalted, chilled,
Cut into 5 pieces
2 Orange peel - 2x3/4-inch
Wide strips-julienne
Salt
Black pepper - freshly
Ground
Nutmeg - freshly ground
Simmer first five ingredients in heavy saucepan over medium heat,
stirring until sugar dissolves. Increase heat and boil until sauce is
reduced to 1/2 cup, about 25 minutes. Remove sauce from heat and
whisk in four pieces chilled butter. Set pan over low heat and whisk
in six remaining butter pieces one piece at a time.
NOTE: Remove pan from heat if drops of melted butter appear. (if sauce
breaks, remove and whisk in two tablespoons of chilled butter). Mix in
orange peel. Season with salt, pepper and nutmeg. Spoon over carved
roast duck.
Serves 4.
From the November/December, 1992 issue of The Louisiana
Conservationist.