Donal's Spiced Duck with Figs & Ruby Spiced Rice
Equipment: Large bowl, large heavy-based pan with an oven-proof handle.
- 4 large duck breasts
- 1 tsp five spice powder
- Sea salt
- 6 figs, sliced in half
- 75g hazelnuts, toasted
- Dressed salad leaves, to serve
- For the duck marinade:
- 3 tbsp of dark soy sauce
- Juice of 1/2 orange
- 3 tbsp of honey
- 1 tbsp of rice wine
- 3 garlic cloves, finely minced
- 1 thumb sized piece of ginger, finely minced
- 3 star anise
- Preheat the oven to 200 °C/400°F/Gas Mark 6.
- Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder.
- Place the duck skin side down in a large heavy-based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6-8 minutes or until the fat begins to render out and the skin has good colour.
- Spoon off any excess fat (This can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices.
- Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened.
- Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts