Chinese spiced duck breast with mandarins
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.