Ingredients

• 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
• salt
• pepper
• 1/2 tsp. dried tarragon
• zest of one tangerine
• dash Worcestershire sauce
• 2 tbsp. bourbon (optional)
• corn starch
• 1 tbsp. butter

Preparation

Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock). Reduce volume to around 1 cup. Thicken with corn starch, adding butter to finish.

Dad