Rick Stein served up Vietnamese duck braised in orange juice with star anise on Saturday kitchen.

The ingredients are: 2.5kg Duck (jointed into 6 pieces), 50g garlic (crushed), 50g ginger (peeled and thinly sliced), 1 litre freshly squeezed orange juice, 4 tbsp fish sauce, 1 tbsp granulated sugar, 5 star anise, 4 red chillies (bird’s eyes are best), 2 lemongrass stalks (finely chopped), ground black pepper, 8 spring onions (cut in half and finely chopped sideways) and ½ tsp cornflour.