View source for Orange Black-Pepper Sauce

From the kitchen of Alicia Wingren<br>
drippings from duck/chicken breast sous vide<br>
Homemade chicken stock (about 1 cup)<br>
1 caramelized shallot<br>
Zest and juice of 1/2 a navel orange<br>
6 peppercorns freshly cracked in a mortar & pestle<br>
1/2 tsp dried thyme cracked in a mortar & pestle<br>
1.5 oz of brandy<br>
<br>
Simmer until thick and coats the back of a spoon. Turn down or off the heat. <br>
<br>
Add about 2 oz cream whisk together well until warmed through.