Orange sauce for goose or duck

Ingredients for 4 servings:

• 1 tbsp butter
• 2 shallots
• 1 tbsp, heaped tomato paste
• 2 sprigs rosemary
• 1 shot of mulled wine, red
• 1 shot of dry white wine
• ¼ liter vegetable broth
• 1 ½ orange(s), squeezed
• tsp, levelled raw cane sugar
• 1 cup of cream
• 1 tbsp soy sauce
• salt and pepper
• nutmeg powder
• Paprika powder
• Coriander powder
• Cinnamon powder
• Cumin powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

an explosion of taste

Sauté the shallots in melted butter in a pan until translucent and add the rosemary sprigs. Add 1 heaped tablespoon of tomato paste and a little paprika, nutmeg, coriander powder and a pinch of cinnamon to the pan to allow the aroma to develop. Deglaze everything with a dash of mulled wine and dry white wine. Add the fresh orange juice, vegetable stock and cream to the pan. Season with 1 tablespoon of soy sauce, salt and pepper and the spices to taste. Add 1 teaspoon of raw cane sugar and continue to simmer. Finally, add another dash of mulled wine if desired. Simmer everything for 10 minutes, then puree everything for a more velvety consistency. Ideal with dumplings, Brussels sprouts and goose/duck.