10 October, 2012
Orange Juice Sauce for Roast Duckling
Yields: 12 ounces – enough for one duck
1 can orange juice, frozen concentrate, defrosted
1 can water, cold
2 tablespoons corn starch
⅓ cup sherry
Put orange juice in a pan to be used on stove top. Dissolve cornstarch in cold water, then add to orange juice. Heat on stove top on low heat until thickened and clear, stirring constantly so it won’t burn. Add up to ⅓ cup sherry, and continue to heat it until warmed through. Pour warm sauce over duck when ready to serve.