I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why! If you love duck in orange sauce, you’ll be ...

Add butter, lemon and orange rind. Cook for a minute. 2. Add star anise ... Arrange sliced duck breast in a fan shape and spoon the sauce on the duck breast. 2. Garnish with parsley and grilled cherry ...

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.

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.

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.

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.

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