Orange Sauce

For the orange sauce, peel the onion, clean the carrot and cut both into coarse pieces. Fry with the poultry and then remove from the pan.

Strain the carrot and onion through a fine sieve. Degrease the gravy, add back the vegetable puree and pour in the white wine and orange juice.

Add the Grand Marnier and paprika powder, season with salt and pepper and reduce slightly. Remove the white inner skin from the orange peels and cut them into fine strips.

Mix the cornstarch with some white wine and thicken the sauce with it. Finally, stir in the orange peel and sprinkle the orange sauce with parsley before serving.

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