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

You can make this sauce to go with any poultry ... 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.

Put the buckthorn berries in a different pan with the orange juice and cook over a medium heat ... Season with soy sauce. Serve the duck and sauce alongside the wilted greens.

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

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.

Delicious tender medium rare duck breast with perfect crispy fat and an easy lightly sweet red wine orange sauce.