Duck with orange is a perfect main course for Sunday lunches or as a main dish for celebrations like Christmas! A fine meat, ...

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

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks.

Place in the oven and roast for 1 and 3/4 to 2 hours ... turnips and braised mustard greens or turnip tops. Sauce for duck: Place the orange juice in a 2-quart saucepan and reduce by two thirds ...

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.

Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan ...

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.

Season with the orange zest and juice and ... with salt and pepper. While the sauce is reducing, place a nonstick pan on a low heat. Place the duck breasts in the pan skin-side down and cook ...

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 ...

Truss the duck loosely. Roast in a moderate oven 180˚C/Gas Mark 4 for 1 ½ hours approx. To make the bramley apple sauce: Peel, quarter and core the apples, cut pieces in two and put in a small ...