• 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.