Duck à l’Orange is a classic French dish combining the rich, savory flavor of roasted duck with a bright, tangy orange sauce.

Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest ... chutney alongside and drizzle the sauce over.

Place the duck in the chiller for three days to dry the skin and prepare for the final steps. Place the duck inside the oven ...

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.

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 ...