and orange zest — this yields the orange sauce you'll be serving with the duck breast, along with preserved orange slices.

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

Takeout orange chicken is definitely a go-to order, but it turns out it's super simple to make with ingredients that you ...

Season the duck breasts well ... 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 ...

Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums then cut the flesh into small dice.

Slash the fat on the duck breast and then sear it on both sides ... Add the butter and redcurrants and reduce the sauce for a couple of minutes. Remove the duck from the oven to rest, then slice ...

Pierre Koffmann's spiced duck breast recipe has a wonderfully ... caramel colour Add the Grand Marnier and orange juice and reduce by two thirds, or until it resembles a syrup. Add the stock and ...

Whip smoothly, adjust the seasoning if necessary. For the service, cut the breast of the duck and present them in plates delicately covered with some champagne-orange sauce. Garnish with a celery ...