Duck with orange sauce has been a French classic for centuries but Belle Epoque gives it a modern flavour in this recipe by head chef Troy Robson


Serves 4

  • 4 duck breasts (220g each approx)
  • 40ml Grand Marnier
  • 15ml good Cognac
  • 60ml fresh orange juice (no pulp)
  • 60ml good veal demi-glace or duck glace
  • Chives
  • Lentils, endive


Pan sear and roast duck breasts until medium rare. Rest for the same length as cooking time.

To make the sauce:

Deglaze duck cooking pan with Grand Marnier and good cognac. Flambe. Add fresh orange juice (no pith). Add good veal demi-glace or duck glace and reduce total liquid by half. Add some finely chopped chives.

To serve:

Pour sauce over the rested duck breasts with some lentils and crispy endive lettuce.