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.

Easy a l’Orange Sauce

Category: Big Bites, Sides

Servings: 1 1/2 cup sauce

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.

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