GF Orange wine sauce
In the same pan that was used to render the fat from the duck breast, deglaze with white wine.
Add some roughly chopped oranges, lemon juice, orange zest, agave, salt and fresh thyme. Strain through a fine meshed strainer. Put back into pan.
Make a slurry out of 1/2 cup of water and 2 Tablespoons of arrowroot and 1 Tablespoon of rice flour.
Pour into sauce (make sure the sauce is not boiling) whip constantly, bring back to a boil, desired consistency will be achieved quickly.
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