Orange Duck Jus

(makes approx. 8 oz.)

  • 1 tsp.  Butter
  • 2 tsp.  Diced Shallots
  • Juice and Zest of One Orange
  • 1/4 cup  Grand Marnier
  • 2 tbsp.  Currant Jelly
  • 1/2 tsp.  Chopped Fresh Sage
  • 6 oz.  Bonewerks Culinarte Glace de Canard
  • Salt and Pepper, to Taste
  • *1 tbsp.  Chilled Unsalted Butter

SAUTE shallots in butter in a saucepan. Stir in orange juice, zest, Grand Marnier, jelly and sage; reduce by 50%.

STIR in Bonewerks Culinarte Glace de Canard. Season to taste with salt and pepper.

*If desired, lift with butter. Stir in 1 tbsp. chilled butter off heat.