Orange Sauce For Ducks Recipe

Instructions

1. After removing the ducks from the pan add sufficient veal stock or chicken to make a pint of liquid.
2. Add to this a tablespoon of chopped onion, a small carrot chopped, a bay leaf and a bunch of parsley, and let all simmer an hour, adding stock as the liquid evaporates.
3. When done, strain and add the grated rind of a lemon, a seasoning of salt and a dash of cayenne.
4. Remove from the fire and stir in a tablespoon of butter, the juice of two sour oranges, and a tablespoon of finely chopped celery.
5. Beat three egg yolks in a warmed bowl, pour in the hot sauce, and cook in a double boiler until as thick as double cream.