Ingredients

• 4 tbsp grated fresh root ginger
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp ground Sichuan peppercorns
• pinch of salt
• to taste (optional)
• 6 whole star anise
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 duck breasts
• skin scored in a criss-cross pattern
• 1 tbsp groundnut oil
• salad leaves
• to serve
• 100ml/3½fl oz water
• 2 plums
• stones removed
• quartered
• 50g/2oz dried apricots
• chopped
• 2½ tsp caster sugar
• 1 tbsp honey
• 1 cinnamon stick
• 1 whole star anise
• 1 lime
• juice only

Directions

• For the marinade
• place all of the marinade ingredients into a bowl and whisk well to combine.
• For the duck
• place the duck into the bowl with the marinade
• cover with cling film and leave to marinate in the fridge for 20-25 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a wok until smoking and add the groundnut oil
• then add the duck skin-side down and fry for 4-5 minutes
• or until the skin is browned and crisp. Transfer the duck onto a baking tray
• skin side up
• and cook in the oven for 3-4 minutes
• or until cooked to your liking.
• For the apricot and plum sauce
• place the water into a small saucepan and bring to the boil. Add the plums
• apricots
• sugar
• honey
• cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat
• strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.
• To serve
• place a duck breast onto each serving plate
• pour the sauce over the duck and serve with the salad.