Crisp duck à l'orange
SERVES 4
• 4 duck breasts (200g each), fat scored• salt flakes• 2 mandarins, peeled and halved horizontally• 90g honey• 60ml (¼ cup) sherry vinegar• 80ml (⅓ cup) mandarin juice• 2 star anise pods• 1 cinnamon quill• 1 small sprig of bay leaves
1. Heat a large frying pan over medium-high heat. Season the duck breasts with 1 tsp salt flakes, place skin-side down in the pan and reduce the heat to low. Cook 10 minutes or until the skin is golden and crisp. Drain off the fat as it renders (reserve 1 tbsp fat). Turn the duck breasts, increase the heat to high and cook 3–4 minutes, until browned and medium-rare.
Remove the duck from the pan and transfer to a warm
