Ingredients

• 30g Salt 
• 6 Duck breasts 
• 200ml Orange juice 
• 120ml Honey 
• 2 Star anise 
• ½ tsp Ground black pepper
• 2 tbsp Soy sauce 
• 1 tbsp Sesame oil 
• 2 tsp Olive oil 
• 2 Carrots 
• 2 Pak choi 
• 5g Ginger 
• 3 Garlic cloves
• 150g Bean sprouts 
• 6 tbsp Plum Sauce 

Tools

• Food Processor 

Method

For the glaze

1. Attach the knife blade to the food processor.
2. Add the orange juice, honey, star anise, black pepper and soy sauce and pulse until combined.
3. Add to a saucepan and simmer until it has reduced by half.

For the duck

1. Take the duck out of the refrigerator and pat dry the skin.
2. Cut some grooves into the skin and rub the salt into it.
3. Heat some oil into a frying pan.
4. Place the duck breast into the pan skin side down cook for 2 minutes.
5. Turn the duck over and cook for 1 minute.
6. Turn the duck back onto the fat side then pour the glaze over the duck.
7. Place into a preheated oven set at 180ºC for about 10 minutes.
8. Allow the duck to rest for 10 minutes before slicing.

For the vegetables

1. Attach the coarse shredding disc to the food processor.
2. Shred the carrots, pak choi, ginger and garlic.
3. Heat a little sesame oil in the wok or deep frying pan.
4. Add the vegetables and cook for about 2 minutes.
5. Add the bean sprouts and plum sauce and cook for another minute.
6. Transfer the stir fry onto a serving platter.
7. Place the sliced duck onto the stir fry, and spoon some of the glaze over the top and serve.

Chef’s tips: 

1. Take the duck breasts out of the fridge 20 minutes before you are planning to cook them. Ensure that the frying pan can go into the oven. If it has a plastic handle then it can’t.

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