This is a very much simplified version of the famous Duck ala Orange. I have used chicken breasts here. But you are very much welcome to use a whole duck, le original!!! Or probably, just the breasts too. It’s a lot easier to fry, than a whole duck.

3 WHOLE chicken breasts (cut into halves lengthwise & deboned, NOT filleted)
1 ½ cups FRESH orange juice (about 4 big ponkans)
1 teaspoon all-spice powder (or nutmeg or cinnamon, take your pick)
½ stick butter (do not substitute)
1 tablespoon brown sugar; 1 tablespoon rum or brandy
½ of a Knorr chicken cube; salt & pepper

PROCEDURE:
1.) Add salt and pepper to the 6 breast halves. Heat up a big non-stick “sarten”. Add the butter and allow to melt slowly, do not brown. Add your breast halves and brown for about 3 minutes on each side.
2.) When thoroughly cooked, take out all the pieces and set aside. On the same pan (do not rinse), add your fresh orange juice, rum, all-spice, brown sugar and half a Knorr cube. Simmer over low heat without any cover.
3.) Meanwhile, start slicing the chicken breasts into pinky finger (“kamalingking”) thin slices. Lay them out on a platter and just cover to keep warm.
4.) By now, the sauce has gone down in quantity and has thickened considerably. Adjust your seasoning and turn off heat. Pour over the breast slices. Grate orange zest on top.

TIPS:
- Serve with buttered baby carrots and saffron rice (just add a packet of paella seasoning
to the rice before it starts to boil). Just arrange rice and carrots alongside breast slices.
- Cold white wine should be perfect with this impressive but easy to make viand.

Enjoy your Chicken ala Orange, and a big hug from the Red Hot Mama!!!