Sticky honey duck recipe
- 1 tsp Dark soy sauce
- 3 tbsp Honey
- 1 tsp Chinese rice wine
- 3 Garlic cloves, peeled and crushed
- 2 tsp Szechwan peppercorns, crushed
- 2 Star anise, crushed, plus a few extra whole ones
- 2 Large duck breasts, with skin on sweet and
- In a bowl, mix the soy sauce, honey, rice wine, garlic, Szechwan peppercorns and the crushed star anise together until combined.
- Add the duck breasts to the mixture and toss until completely coated, then cover and place in the fridge to marinate for at least 2 hours, or overnight if you have the time.
- Allow to come to room temperature for 10 minutes before cooking.
- Preheat the oven to 200C (400F), Gas mark 6.
- Place the duck in a roasting tray and scatter in the extra whole star anise.
- Cook in the oven for about 15 minutes until cooked all the way through.
- Baste the duck with the juices halfway through the cooking time.
- When the duck is cooked, preheat the grill to high then place the tray under the heat for 1-2 minutes to caramelise and crisp the skin.
- Allow to rest for 5 minutes before cutting into thin slices and serving with a drizzle of the juices.
soy sauce, honey, chinese rice wine, garlic, peppercorns, anise, duck breasts
Taken from www.lovefood.com/guide/recipes/12315/donal-skehans-sticky-honey-duck (may not work)