Chinese spiced duck breast with mandarins

serves / 4 prep / 20 minutes cook / 25 minutes

Ingredients

500ml (2 cups) chicken-style liquid stock

100g (1⁄2 cup) caster sugar

60ml (1⁄4 cup) light soy sauce

2 whole star anise

1 cinnamon stick

1 piece dried mandarin peel (optional)

2 tsp Chinkiang or apple cider vinegar

4 duck breasts, fat scored Potato puree, to serve

4 small mandarins, peeled, cut in halves or thirds crossways Baby herbs, to sprinkle

1. Combine the stock, sugar, soy sauce, star anise, cinnamon and peel, if using, 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.

2. Meanwhile, 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 or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Slice.

3. Drizzle a little of the stock mixture on to 4 serving plates. Top with the potato puree, duck and mandarin and sprinkle with the baby herbs.