Ingredients:-

• Duck stock 500ml
• Muscovado Sugar 90g
• Orange Juice Concentrate 40ml (or Fresh Orange Juice 120ml)
• Red Wine Vinegar 24ml
• Tomato Puree 35g
• Cornflour (starch) 28g
• Orange Curacao (or other orange liqueur) 14ml
• Salt 13g
• Ground White Pepper 0.5g
• Zest of 1 orange 18g approx
• Fresh Chopped Rosemary 3g (1 tablespoon)

Method:-

• Place all of the ingredients except the fresh rosemary and the cornflour in a thick-bottomed pan.

• Bring to the boil and simmer for 2 to 3 minutes.

• Mix the cornflour in a little cold water.

• Remove pan from the heat, add the cornflour whilst stirring, then add the chopped rosemary.

• Return to the heat and simmer for a further 2 minutes.

• Add salt and pepper to taste.

Note:-

C.Mict07