Roast Duck With Beet Relish
- 1/2 tablespoon chinese five spice powder
- 4 duck breasts skin scored
- 3 beets large, peeled, coarsely grated
- 2 whole star anise
- 2 tablespoons white wine vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons orange zest
- baby arugula to serve
- Preheat oven to 425u0b0F. Rub five-spice powder into duck skin. Place, skin-side down, in an ovenproof frying pan. Place over high heat and cook for 4 mins (this helps render the fat). Flip over and cook, skin-side up, for 1 mins, or until seared. Transfer to oven and bake for 8 mins for medium, or until cooked to your liking. Remove from oven, cover with foil and let rest for 5 mins. Slice.
- Meanwhile, combine beets, star anise, vinegar and sugar in a frying pan over low heat. Cook for 5 mins, or until sugar dissolves. Increase heat to medium and cook for 10 mins, or until thickened.
- Distribute beet relish between serving plates. Top with duck. Sprinkle with orange zest and serve with salad.
chinese five spice, duck breasts skin scored, beets large, star anise, white wine vinegar, sugar, orange zest, baby arugula
Taken from www.yummly.com/recipe/Roast-Duck-with-Beet-Relish-1405386 (may not work)