Method

1. In a non-stick pan melt the sugar, stirring until it takes on a golden brown colour.
2. Carefully add the vinegar and white wine.
3. Simmer until all the sugar is dissolved.
4. Add the orange juice and the stock.
5. Cut fine shreds of zest from the orange peel.
6. Thicken the sauce to desired consistency with corn flour in water.
7. Peel the orange and cut into slices. Add the slices of orange and zest to the pan. Simmer until ready to serve.
8. Arrange the orange slices on the duck portions and serve with the sauce and your favourite selection of vegetables.