This is a sauce for any game and requires two things from The Freezer of Delights that have been sat there for a while: game carcasses for a game stock (see here for recipe) and two Seville oranges. It is very important that you save and bones and carcasses from your meat for stock-making at a later date. It is, of course, even more important that actually used the bloody things once you’ve saved them. I served this with the Mallards of Death.
Melt 1 ½ ounces of butter in a small saucepan and stir in a rounded tablespoon of flour. Stir and cook until the roux becomes golden brown. Now whisk in ¾ of a pint of game stock, bring to a boil, and then simmer for around 20 minutes. Whilst it is cooking away gently, pare thinly the rinds of two Seville oranges and slice them as thinly as possible (you can use an orange and a lemon if you can’t get Seville oranges). Add the rind along with the juice of the oranges to the sauce and cook for a further 3 or 4 minutes. Add up to a tablespoon of sugar and four tablespoons of port, plus the skimmed roasting juices from the meat. That’s it! Easy.
#216 Orange Sauce for Duck and Game. A really good sauce this one; tangy, bitter, fruity, rich and a lovely red-brown colour with just the right amount of freshness and tang to cut through the very strong meat. If you don’t like bitter foods, use a normal orange and a lemon and perhaps less pared rind. 7/10.