In this recipe for Instant Pot duck a l'orange, the magic of the multi-cooker yields incredibly moist, fall-off-the-bone duck in a sweet and tangy orange sauce. Though classic French cuisine often ...

This duck recipe is a winner. The skin is crispy, it’s full of flavour and the sauce is magic (feel free to use sherry or just wine if you don’t have marsala).

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.

Preheat the oven to 200C/400F/Gas 6. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.

Add the star anise, orange zest ... Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over.

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 it’s time to serve, cut the duck breast into thick slices and drizzle with cherry orange sauce. Paired with roasted ...