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.


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