One thing I love about Chinese cooking is the fantastic spices that are used, I remember first coming across star anise and thinking it was one of the coolest spices I had ever seen and that was before I had even tasted it! If you haven’t used it before, don’t be put off, it’s really easy to use, just bash it in a pestle and mortar until you have a fine aromatic powder. The combination of ingredients in this recipe makes a wonderfully sticky and delicious dish.

Serves 2
1 teaspoon of dark soy sauce
3 tablespoons of honey
1 teaspoon of rice wine
3 garlic cloves, finely minced
1 teaspoon of ground star anise
2 large duck breasts

In a bowl, mix together the soy sauce, honey, rice wine, garlic and star anise.

Toss the duck breasts in the marinade until completely coated, cover and place in the fridge to marinade for at least 2 hours, or overnight if you have the time.

Place the duck on an oven tray and cook for about 25 minutes at 200oC/Gas Mark 6 or until cooked all the way through.  Make sure to baste the breasts with the juices during the cooking time.

When the duck is cooked, place the tray under a hot grill to caramelise the duck skin for 1-2 minutes.

Cut into thin slices and serve with a drizzle of the juices.