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.

Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce ... Add the star anise, orange zest, orange juice and half of the port to the pan.

The duck breast ... The sauce can be made up to 1 day ahead and chill in the fridge until ready to use, but add the chopped watercress after reheating the sauce. This recipe is not suitable ...

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 ...

Split and butterfly each duck-breast half ... Place a schnitzel on each heated plate, pour the orange-hazelnut brown butter sauce over the schnitzel, and serve immediately with arugula-and ...

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.

In-season oranges work so well in savoury dishes, adding zest to an avocado and feta or chicken and fennel salad, and pzazz to a simplified duck á l’orange Rachel Allen's orange and avocado ...