Orange Sauce for Duck

In just 10 minutes we show you how to cook a tangy and sweet orange sauce for duck with a chilli twist. (Serves 2-3)

Serves: 2-3
5 mins
5 mins


  • Zest and juice of 1 one large orange or two small oranges
  • 150ml of pineapple juice
  • ½ a chilli, finely chopped
  • 1 tablespoon of white sugar
  • 1 teaspoon of corn flour mixed with water to make a paste
  • 4 orange segments
  • 1 table spoon of flat leaf parsley roughly chopped


  1. Place the oranges, pineapple juice, chilli and sugar in a pan.
  2. Bring to the boil and reduce by a third.
  3. Stir in the corn flour.
  4. Simmer for 5 minutes until the mixture thickens.
  5. Mix in the parsley.
  6. Serve with your cooked duck, garnish with orange segments.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.