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Orange-Scented Sauce for Duck and Chicken

A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.


  • 2 tablespoons Graisse de Canard Gold® or unsalted butter
  • 1 medium onion, minced (about 1/2 cup)
  • 2 shallots, minced
  • 1 tablespoon dried green peppercorns, crushed
  • 1 1/2 ounces Glace de Canard Gold®.
  • 2 tablespoons orange marmalade
  • 3/4 cup water
  • 1/2 cup heavy cream
  • 3 tablespoons Cointreau, or another triple sec (orange) liqueur
  • 1 tablespoon finely grated orange zest
  • Salt and ground black pepper


  1. In a medium saucepan, melt the Graisse de Canard Gold® over medium heat.  Add the onion, shallots and crushed peppercorns and sauté them for 5 minutes (until they begin to brown).
  2. Add the Glace de Canard Gold®, marmalade, and water. Whisk until the Glace de Canard Gold® and marmalade are dissolved.  Add the cream and simmer for 2 to 3 minutes, allowing sauce to reduce slightly.
  3. Just before serving, add the Cointreau and orange zest. Season to taste with salt and pepper.

Additional Tips

Dried green peppercorns have a fresh, almost fruity, and less pungent flavor than black peppercorns.  You can substitute black for green peppercorns, but your sauce will be more "peppery," so you might want to use a smaller quantity.

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Classic French Stocks and Sauces