How to make a rich and nutritious orange honey sauce to serve at the table with roast duck (or other types of poultry) and use as a tasty glaze for the crispy skin.

Roast duck is on the menu for Christmas dinner this year, so I thought I would share the recipe for the orange honey sauce I will be serving with the sliced breast at the table.

This simple and delicious condiment also works incredibly well as a glaze for the crispy duck skin after it comes out lightly smoked from the Weber barbecue or oven.

The orange honey sauce is the perfect complement for duck meat lightly flavored with traditional orange-cherry fruit stuffing.

Unfortunately, most orange sauce recipes contain sugar and/or cornstarch, which is an undesirable way to prepare it.

Stay away from commercial versions also, which contain a host of unhealthy additives and GMOs.

My traditional method to make this tasty sauce is to naturally thicken it by reducing some of the duck juices on the stovetop combined with fresh orange juice, herbs, and spices.

Then, I drizzle in raw honey after the sauce is ready and cooled a bit (never cook honey!).

Since only a small portion of the meat juices are needed to make the orange honey sauce, the rest is available for straining into rich and nutritious duck fat for culinary use many months afterward!