A  traditional French dish that is rich and delicious.

• 2 duck or goose breast, skinned
• freshly ground pepper
• 4 tbsp butter
• 6 Tbsp soy sauce
• 4 oranges - to produce the juice from 4 and zest from 2
• 6 oz white wine
• 6 oz chicken stock

Cut the goose or duck diagonally into medallions about ½” thick.  Season with pepper and set aside.

Mix the orange juice, stock, wine and orange zest in a skillet.  Bring to boil and reduce.

In another frying pan, cook the medallions for 15 minutes covered.  Add the soy sauce. Now turn the medallions to the other side and let it sit in the pan for 10 minutes on the stove without any heat. Spoon the soy sauce over the medallions.

Place the pieces into the frying pan with orange sauce. Heat gently on low heat till thoroughly warmed. Reduce the sauce to a very thick consistency.  Place the medallions on a plate and pour some of the sauce over each one.