Add remaining butter to same skillet and sauté orange peel and garlic for 3 minutes. Then stir in flour, catsup, bouillon cube & pepper. Then gradually add the giblet broth, Burgundy, 1/4 cup marmalade, & orange juice: Mix well, then bring it to a boil, then reduce the heat and simmer, stirring 15 minutes, add the liver and orange sections. Serve with prepared duck. NOTE: THIS IS A PICTURE OF THE SAUCE THAT CAME WITH THE DUCK THAT I PURCHASED. NOT THE HOMEMADE VERSION.