Ingredients

2 duck breasts, skin on, skin scored in a criss-cross pattern 1 tablespoon groundnut oil Salad leaves, to serve For the marinade 4 tablespoons freshly grated root ginger 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons ground Sichuan peppercorns 2 tablespoons sea salt 6 star anise 1 tablespoon dark soy sauce 1 tablespoon light soy sauce For the apricot and plum sauce 100ml/3fl oz water 2 ripe plums, quartered and stoned 50g/2oz dried apricots, chopped 2 tablespoons sugar 1 tablespoon honey 1 cinnamon stick 1 star anise juice of 1 lime

Description

Put All The Ingredients For The Marinade Into A Bowl And Stir To Combine. Add The Duck, Cover With Clingfilm And Leave To Marinate For 20 Minutes. Preheat The Oven To 200ºC/400ºF/gas Mark 6. Heat A Wok Or Pan Over A High Heat And Add The Groundnut Oil.

View Full Recipe