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Ingredients
Method
- For the Marinade
- 4 tbsp grated ginger
- 2 tbsp dry sherry
- 2 tbsp ground Sichuan pepper
- Pinch of salt
- 6 star anise
- 1 tbsp dark soy
- 1 tbsp light soy
- For the Duck
- 2 duck breasts, skin scored in criss-cross fashion
- 1 tbsp oil
- Salad leaves to serve
- Plum sauce, to serve
- Make your marinade by whisking all of the ingredients in a bowl. Place the duck breasts into the bowl, cover, and leave in the fridge for 30 mins.
- Preheat the oven to 200C. Heat a wok until smoking, and add a splash of oil then the duck breasts, skin-side down. Fry for 5 minutes until the skin is browned and crispy, then transfer the meat to a baking tray and roast in the oven for 4 minutes, or until cooked to your liking. Serve with salad leaves and plum sauce. Yum!
30 mins
2 serving

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