Orange Sauce for Duck Breast (for two)

• 2 tbsp minced shallots
• 1 tbsp clarified butter
• 1 cup chicken broth
• ¼ cup orange marmalade (jelly style, should be free of rind pieces) 
• Juice from 1 fresh large orange
• 1 tbsp orange peel zest
• 1 tbsp brown sugar
• 2 tbsp Grand Marnier 

Saute shallots in butter until translucent, add chicken broth and cook until reduced by half, melt in the marmalade over low heat, add remaining ingredients and cook off the alcohol of the Grand Marnier, about 2 minutes.