Orange Sauce for Duck   • After roasting the bird, pour off the fat from the pan and deglaze the pan with:      1 cup game stock or chicken broth.      Thicken with 1 teaspoon cornstarch.   • In another pan, combine and cook until light brown:      2 tablespoons vinegar      2 tablespoons sugar   • Add the sauce from the roasting pan and cook 4 minutes, then add:      2 tablespoons navel orange rind, cut into thin strips and blanched      1/4 cup hot Bolthouse Farms 100% Orange Juice      1 tablespoon lemon juice * Pour immediately over duck or goose and garnish with orange sections. ... back