Chi­nese spiced duck breast with man­darins - - WEEKEND - Serves 4| prep 20 mins (+ 10 mins rest­ing time) | cook­ing 25 mins

4 duck breasts, fat scored 500ml (2 cups) chicken stock 100g ( 12⁄ cup) caster sugar 60ml ( 14⁄ cup) Yeo’s Light Soy Sauce 1 cin­na­mon stick 1 piece dried man­darin peel (op­tional, see note) 2 whole star anise 2 tsp Chinkiang or ap­ple cider vine­gar Potato puree, to serve 4 small man­darins, peeled, cut in halves or thirds cross­ways Baby herbs, to sprin­kle

1 Sea­son the duck well with salt. Place, skin side down, in a large fry­ing pan. Cook over medium heat for 6-8 min­utes or un­til golden. Drain off the ren­dered fat. Turn and cook for a fur­ther 8-10 min­utes for medium or un­til cooked to your lik­ing. Cover with foil and set aside for 10 min­utes to rest. Slice the duck. 2 Mean­while, com­bine the stock, sugar, soy sauce, cin­na­mon, peel, if us­ing, and star anise in a saucepan over medium heat. Bring to the boil. Re­duce heat to low. Sim­mer for 20 min­utes or un­til thick­ened slightly. Stir in the vine­gar. 3 Driz­zle a lit­tle of the stock mix­ture onto 4 serv­ing plates. Top with the potato puree, duck and man­darin, and sprin­kle with herbs.

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