Great with duck dishes.
- 9 tblsp sauce espagnole
- rind and juice of 1 orange
- rind and juice of half lemon
- 25 ml red wine
- 75 ml brandy
- Thinly peel the orange and lemon and cut into fine julienne strips.
- Blanch in boiling water for 5 minutes, drain and put into a small saucepan with the orange and lemon juice.
- Add the wine, brandy and sauce, bring to the boil and simmer for 1 minute.