Honey Spiced Duck

• 2 duck breasts
• 20 ml honey
• 20 ml sherry wine vinegar
• 20 ml soy sauce
• 1 teaspoon freshly grated ginger
• 1 clove garlic, crushed
• 1/4 teaspoon cinnamon
• 1/4 teaspoon Chinese five spice powder
• freshly ground black pepper
• 8 spring onions

1. Score the duck breast skin in a criss-cross fashion.
2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
3. Coat the duck in this marinade in a shallow bowl.
4. Cover and leave for 1 hour or overnight.
5. Set the oven to fairly hot, 200c/400f.
6. Put the duck on a rack in a roasting tin, reserving the marinade.
7. Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
8. Put the marinade and 40mls of the roasting juices in a small pan.
9. Add the spring onions and bring to the boil.
10. Simmer gently for 2 minutes.
11. I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

duck breasts, honey, sherry wine vinegar, soy sauce, freshly grated ginger, clove garlic, cinnamon, spice powder, freshly ground black pepper, onions

Taken from www.food.com/recipe/honey-spiced-duck-23135 (may not work)