fall-off-the-bone duck in a sweet and tangy orange sauce. Though classic French cuisine often calls for complicated techniques, this simplified take on the bistro favorite uses the pressure cooking ...

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

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.

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

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.

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).

Serve the duck and sauce alongside the wilted greens. If you are unable to source sea buckthorn berries, just omit and reduce the orange juice slightly for a more intense flavour.