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Old 05-29-2007, 09:51 AM   #11
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I'm not a fan of overly sweet sauces either, but do like orange sauce that's made with a GOOD quality imported orange marmalade, as these tend to be more tart than our domestic brands.

I just melt some marmalade along with some orange juice in a small saucepan, & add in a dollop or so of Grand Marnier, Cointreau, or Triple Sec (all orange liqueurs). Comes out great - tart with a little sweetness to it. Sometimes I'll also add a drained can of Mandarin orange sections as well.
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Old 05-29-2007, 11:05 AM   #12
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Great advice on serving! I love orange sauces so I plan to whip up somethin good. Im busy all week unfortunately I dont know when Ill get a chance to go to the store and (DUCKHUNT). Next weekend its so on though, Ill let you know how it comes out.
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Old 05-29-2007, 12:35 PM   #13
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Roasted Duck with a Creme De Cassis & Sliced grape sauce. Chambord works too.
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Old 05-30-2007, 02:48 AM   #14
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Remember to score the fat if you're searing your breasts. If you dont that fat wont render all the way and you'll have fatty nasty meat.
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