Brown Chaud-froid Sauce for Duck

Ingredients

• 1.5 décilitres duck fumet (concentrated stock made from duck trimmings)
• 3 whole oranges (juice)
• 2 tablespoons orange zest

Instructions

1. Prepare the sauce as described in the preceding recipe, replacing the truffle essence with 1.5 décilitres of fumet made from duck trimmings. Reduce the sauce more extensively than for the previous recipe.
2. Once the sauce has been passed through a mousseline (fine sieve), complete it with the juice of 3 oranges and 2 tablespoons of orange zest cut into fine julienne. The zest must be blanched quite thoroughly and very well drained before adding.