Ingredients

• 1 cup chicken stock
• 1/2 cup white wine
• 1/2 cup orange juice
• 1/2 cup dates, pitted and chopped
• 1/2 cup coarsely chopped prunes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon white sugar
• 2 tablespoons red wine vinegar

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Instructions

1. In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
2. Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
3. Pour over duck while roasting or serve on the side.