1-1/2 tablespoon all-purpose flour
1-1/2 cups hot water
Peel of 2 oranges
1 tablespoon Curacao, optional
Juice of 1 orange
2 teaspoon lemon juice
Salt and pepper
This sauce is traditionally served with roast duck. When duck has been roasted, remove it from roasting pan and keep warm. Pour off any fat remaining in the pan, leaving dark meat juices.
Sprinkle on flour and stir to combine it with juices. Keep stirring over medium heat until flour is browned; add the water and bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally.
Meanwhile cut orange peel into thin matchstick strips and boil them gently for a few minutes in a little water to remove the bitterness. Drain; add strips of zest to roasting pan. Cook 5 minutes over gentle heat until the zest is soft; add the Curacao, if desired. Stir in orange and lemon juices and adjust the seasoning with salt and pepper. Serve hot with duck.
Makes about 2 cups.