This is rather a classy sauce to serve with roast Duck.
1/3 cup of Rice Bran Oil
Salt and Pepper
Remove 8 strips of Orange peel from one of the Oranges and place in a saucepan on stove with the 1/3 cup of oil. Cook until the peel is light brown. It will continue to cook when removed from the heat so don't over cook.
Heat a hot plate and brush with oil.
While it is heating, peel both Oranges, removing all pith.
Cut each Orange into 5 slices, place on hot plate.
Cook until each side is slightly charred.
Place peel in oil and charred orange and salt and pepper into TMX and zap for 1 min. on speed 9.
The oil will form an emulsion with the orange. Spoon a little on to the plate with the roast Duck.