Thai Red Duck CurryWe've been cooking this delicious recipe for years and it never fails to deliver a smile on our faces. It's rather forgiving regarding the ingredients, for example while travelling throughout Europe it's been difficult to find kaffir lime leaves, chillies and pickled pepper corns, so we just left them out. We also substituted the palm sugar for ordinary white sugar.Duck Breast a L’OrangeWhile in France we just had to make Duck a L'Orange. It takes a bit of prep time up front but the taste is soooo worth it. If you've never cooked duck before the key thing is resting after the cooking time. It helps to relax the meat and then slice the duck and arrange nicely on the plate between orange segments then drizzle over the delicious orange sauce. Bon appetit!