A sauce of many uses, ideal for roasted duck but also pork meat.
To garnish 2 Magret: 3 oranges, 2 tsp honey, salt and pepper
Squeeze 2 oranges and put their juice in a small saucepan.
Peel the third orange and divide it into small cubes, slices or wedges, as you want. Put them in the pot with the orange juice. add 2 teaspoons of honey, salt and pepper and simmer for 5 minutes.
You can also enrich this sauce with a teaspoon of vinegar, balsamic if you like, and even with a little Grand Marnier and orange peel, cut in thin slices and then scalded in hot water.
Peel the third orange and divide it into small cubes, slices or wedges, as you want. Put them in the pot with the orange juice. add 2 teaspoons of honey, salt and pepper and simmer for 5 minutes.
You can also enrich this sauce with a teaspoon of vinegar, balsamic if you like, and even with a little Grand Marnier and orange peel, cut in thin slices and then scalded in hot water.
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