Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.

A French classic with a twist - duck breast cooked in white wine with bacon and potato balls. Topped with orange zest this version of the classic Duck A L'orange is a must-try.

You can make this sauce to go with any poultry ... then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan.

juice of orange. 3. Cook these ingredients on slow flame till they reduces to a thick sauce consistency. The sauce should be balanced in sweet, salt and spice. Soak rice in water for a while. Boil two ...

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

Put the buckthorn berries in a different pan with the orange juice and cook over a medium heat ... Season with soy sauce. Serve the duck and sauce alongside the wilted greens.

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.