Wild Fowl a la Bigarrade

Peel two oranges with a sharp knife, so as to remove the thin peel without any pith; shred this very finely, and parboil it in a little water for two minutes; drain it dry and put it in a small bainmarie stewpan with the strained juice of the two oranges, an ounce of good glaze, or the equivalent in good brown gravy, and a pinch of cayenne; boil together for two minutes, and serve this sauce in a sauce-boat with roast wild fowl or ducklings: a glass of port wine may be added for wild fowl.