• 1 cup chicken broth
  • 2 tablespoons Cointreau (or other orange liqueur)
  • 1 tablespoon vinegar
  • 1 tablespoon Seville orange marmalade, or more to taste
  • 2 teaspoons grated orange zest
  • 1 pinch cayenne pepper
  • 2 tsps butter reserving one
  • 1 tsp flour
    Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
    Using a skillet at medium heat, melt one tsp of butter and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add second tsp of butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste. Serve over bird.(duck, chicken, game hen)