Roast duck, master stock and green olives (pictured on p91)

30 MINUTES + RESTING | SERVES 4 | EASY | LC

duck fat 1 tbsp

ginger 30g, sliced

garlic 6 cloves, crushed

star anise 3

bay leaves 3

black peppercorns 12

sichuan peppercorns 10

shaoxing rice wine 60ml

caster sugar 2 tsp

dark soy sauce 1 tbsp

light soy sauce 2 tbsp

rice vinegar 1½ tbsp

duck breasts 4

Gordal olives 100g, halved potatoes, greens or rice to serve (optional) GLAZE

runny honey 70g

soy sauce 1 tbsp

1 To make the master stock, melt the duck fat in a large pan over medium heat, then fry the ginger, garlic, star anise, bay and all the peppercorns until fragrant. Add the rice wine and, scraping the bottom of the pan to avoid sticking, bring to a boil. Add the sugar, both soys, vinegar and 500ml of water, then reduce the heat to low. Simmer until the sugar has dissolved.

2 Carefully add the duck breasts to the pan, skin-side up, and poach for 6 minutes. Remove the breasts from poaching liquid and pat dry. Strain the master stock into another pan, and keep on a low heat.

3 To finish the duck, heat a frying pan over a medium-high heat and cook, skin-side down, for 3-5 minutes or until the internal temperature of the duck reaches 52C with a meat thermometer.

4 To make the glaze, mix together the honey and soy. Brush the glaze on the duck. Allow the residual heat to continue cooking the duck by letting it rest for 10 minutes before slicing and serving. Garnish the duck with pitted olives and pour over the warmed master stock. Serve as it is or with simple crushed potatoes, steamed greens or rice.

PER SERVING 548 kcals | fat 41.5G saturates 12.1G | carbs 22.6G | sugars 20G fibre 1.9G | protein 20.2G | salt 3.1G