It’s fun to play “fancy French food” in the kitchen every once in awhile. Unfortunately, I am not classically trained and some techniques and ingredients are just beyond my reach. But when you’re cookin’ up a duck breast, you can’t help but want to make it
a l’orange, right? Enter, my cheats sauce…
Briscoe version of Duck a l’orange and seasoned rice pilaf
This recipe also works quite well as a teriyaki sauce or as a glaze for
. Cedar Plank Salmon
Looking for a wine pairing? How about an unpretentious French wine:
Louis Jadot 2012 Pinot Noir.
Put it in a pot and stir -- cheats guide to a l'orange sauce!
1 cup fresh squeezed orange juice
1/8 cup soy sauce
1/8 cup Worcestershire sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons brown sugar (or 2 1/2 tablespoons
Splenda brown sugar
2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water
In a medium pot set combine the orange juice, soy sauce, Worcestershire sauce, ground ginger, garlic powder, brown sugar, and honey.
Place pot on stovetop over medium heat and whisk ingredients until thoroughly combined.
In separate, small bowl, dissolve the cornstarch into the cold water by whisking with a fork until there are no lumps or granules.
Add the cornstarch mixture into the sauce mixture and continue to whisk.
Continue whisking until desired amount of thickness has been achieved.
Remove pot from heat immediately and transfer the sauce into a clean bowl for serving.
Copyright Briscoe Bites 2016