Retro Recipe Revival: Spicy Duck L’Orange

Retro Recipe Revival: Spicy Duck L’Orange
Posted in: Recipes
By tower
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Retro Recipe Revival: Spicy Duck L’Orange

We recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our post-Christmas de-cluttering. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week; Spicy Duck L’Orange…

Recommended appliance

Tower 6 Litre Stainless Steel Pressure Cooker Total time to table: 1 hour. Total Cost Per Serving: £3.10 Contains Nuts? No. Suitable for Vegetarians? No. Serves: 1-4


  • x4 duck legs.
  • x4 garlic cloves, crushed.
  • x2 oz fresh ginger, thinly sliced.
  • x2 lemon grass, crushed and cut small pieces.
  • x1 tbsp brown sugar.
  • x1 tsp five-spice powder.
  • x3 tbsp olive oil.
  • x2 tsp fish sauce.
  • 1/2 tsp chilli flakes.
  • 275ml fresh orange juice.
  • Salt and pepper.


  • Season the duck legs with salt and pepper.
  • Remove duck legs and set aside to cool for 5 minutes.
  • Transfer the oil from the frying pan into your Tower pressure cooker; stir in the garlic, ginger, lemon grass and chili flakes into the crockpot and cook on MEDIUM for around 6 minutes until brown.
  • Stir in orange juice, brown sugar, five-spice, fish sauce and bring to boil.
  • Place duck legs in the pressure cooker with orange sauce.
  • Close pressure cooker and cook on MEDIUM for 30 minutes until duck legs are tender, adding to taste.
  • Use ‘Natural Release’ method to depressurise the appliance (this will take around 8-10 minutes), remove duck legs and plate up, drizzling with remaining orange sauce.


  • Serve with grilled asparagus spears and sweet potato fritters.
If you’d like to try out this recipe for yourself then head over to our Pressure Cookers page and view the full range of appliances that will help you bring this recipe (and many more like it) to life!
21 January 2015
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