Help with instructions blood orange reduction
I have a question about the recipe "Proscuttio Wrapped Chicken Stuffed w/ Feta & Mint -- Doused in a 3-Day Blood Orange Reduction" from coffeefoodwritergirl. I found this recipe and am intrigued by the "sauce". I have access to alot of Blood oranges ripening right now and would like to make this. I am confused by the "peeled and skinned" blood oranges. Do you peel off the zest to use and throw away the pith? Do you supreme the segments and throw away the "skin"? Why don't you "peel and skin" the regular orange? Maybe you just chop everything up, cook, then strain later? I am probably making too much out of this, but I'm not sure what it is supposed to be like when finished - chunky, or smooth?