Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck ...

In this recipe ... 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 calls for complicated ...

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.

We think everyone loves a good roast and for Matariki we thought we would share a special recipe. Roasted whole duck is decadent. It takes a little bit longer than a chicken but when it is done it ...

This recipe ... this super easy. Accompany the chicken with steamed spinach, broccoli or green beans. Serve a chilled ...