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Fresh Citrus Pan Sauce

The tangy flavors of oranges and lemons combine beautifully with sweet butter, shallots, and the savory richness of our Glace de Canard Gold to make the perfect sauce for sautéed duck breasts, pork chops, veal cutlets, or chicken breasts.


  • 3 tablespoons unsalted butter, divided
  • 2 shallots, minced
  • Finely grated zest of 1 orange
  • Freshly squeezed juice of 2 oranges (about 2/3 cup)
  • Finely grated zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Glace de Canard Gold® (or Glace de Poulet Gold® or Glace de Veau Gold®) dissolved in 1 cup hot water
  • 2 teaspoons cornstarch dissolved in 2 tablespoons cold water, optional
  • 2 tablespoons chopped fresh parsley
  • 1 orange, peeled, sectioned, and roughly chopped
  • Salt and ground black pepper


  1. Melt 2 tablespoons of the butter in a sauté pan over medium heat (preferably the same pan you used to cook the poultry or meat for which you're making the sauce), scraping up any browned bits from the pan.  Add the shallots and sauté until they are soft and translucent, about 3-4 minutes.
  2. Add the orange zest and juice, lemon zest and juice, and dissolved Glace de Canard Gold® to the pan, stir to combine, and bring to a rapid simmer.  Continue simmering until the liquid is reduced to 1 1/4 cups, about 5-7 minutes.
  3. If you would like a thicker sauce, whisk in the cornstarch mixture and simmer, stirring occasionally, for a few more minutes, until the sauce thickens.
  4. Whisk in the remaining tablespoon of butter, then stir in the parsley and the chopped orange sections.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces