Sweet-Sour Orange Pan Sauce

Let's Cook

1. Step 1.

   With a fork, mash together in a small bowl until combined: 2 tablespoons unsalted butter, softened; 2 tablespoons all-purpose flour

2. Step 2.

   Set aside. Using a vegetable peeler, remove strips of zest from: 1 navel orange

3. Step 3.

   Cut the zest into slivers about ⅛ inch wide and 1 inch long. Place the zest in a small saucepan, add 4 cups cold water, and bring to a boil over high heat; cook 1 minute. Drain the zest in a sieve, rinse with cold water, and pat dry.

4. Step 4.

   Transfer the roasted bird(s) to a platter and keep warm. Pour off the fat from the roasting pan. Pour into the pan: 1 cup game or chicken stock or broth

5. Step 5.

   Set the pan over medium heat (on 2 burners if necessary) and bring to a simmer, scraping the pan bottom with a wooden spoon to dissolve the browned bits. Remove the pan from the heat and set aside. Combine in a small heavy saucepan and cook over medium heat, stirring, until a light brown, caramel color: 2 tablespoons white wine vinegar; 2 tablespoons sugar

6. Step 6.

   Add the contents of the roasting pan and simmer for 5 minutes. Whisk in the orange zest along with: ½ cup strained orange juice; 2 tablespoons orange liqueur; 1 tablespoon lemon juice; Salt and black pepper to taste

7. Step 7.

   Bring to a simmer, stir the softened butter and flour mixture into the sauce, and simmer for 1 minute or until thickened. Spoon the sauce over the bird(s) and garnish with: Orange sections