Sauce Chaud-froid brune pour Canards (Brown Chaud-froid Sauce for Duck)

Ingredients

• Sauce Chaud-froid brune
• 1 décilitre and a half of fumet drawn from duck trimmings (in place of the truffle essence)
• the juice of 3 oranges
• 2 spoonfuls orange zest

Instructions

1. Prepare the sauce as for the preceding Sauce Chaud-froid brune, replacing the truffle essence with 1 décilitre and a half of fumet drawn from duck trimmings.
2. Carry the reduction a little further than for the preceding sauce.
3. Pass the sauce through the mousseline.
4. Blanch the julienne of orange zest fairly strongly and drain it well.
5. Complete the strained sauce with the juice of 3 oranges and 2 spoonfuls of the blanched orange-zest julienne.