For the Orange Sauce:
In a saucepan, heat the oil over medium-high heat. Add the shallots and pepper and sauté until the shallots are lightly browned. Deglaze with the wine. Add the bay leaf, thyme, and parsley and reduce to half volume. Add the orange juice concentrate and cream. Bring to a simmer, pull from heat, and whisk in butter bit by bit until incorporated. Remove the thyme, parsley, and bay leaf.