2 cup orange juice, fresh
4 tablespoon green onions, minced
3 tablespoon white wine vinegar
2-1/2 tablespoon brown sugar, firmly packed
4 tablespoon butter
10 tablespoon butter, unsalted, chilled, cut into 5 pieces
2 each orange peel, 2×3/4-inch wide strips-julienne
salt
black pepper, freshly ground
nutmeg, freshly ground
Simmer first five ingredients in heavy saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil until sauce is reduced to 1/2 cup, about 25 minutes. Remove sauce from heat and whisk in four pieces chilled butter. Set pan over low heat and whisk in six remaining butter pieces one piece at a time.
NOTE:
Remove pan from heat if drops of melted butter appear. (if sauce breaks, remove and whisk in two tablespoons of chilled butter). Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over carved roast duck.
Serves 4.