This delicious sauce goes wonderfully with duck confit. It can be prepared in advance and frozen.
Chop the tomatoes in the food processor for only a few seconds to avoid crushing the seeds and pour into a large saucepan. Add the sugar.
Slice on orange, skin and flesh and cut in 1/2 inch dices. Add to casserole.
Zest the other two oranges and reserve the zest.
Press the zested oranges and the lemon and add the juice to the casserole.
Bring to boil stirring constantly over medium heat, reduce heat and simmer 30 Minutes.
Add pepper and simmer 15 Minutes or until the sauce is of a good consistency.
Add vinegar and 2 tsp of orange zest and simmer 10 Minutes.
Add basil and heat 2 Minutes. Pour sauce in each plate and place the duck confit on top of sauce.
The sauce can be refrigerated for 5 days and frozen for 1 year.
