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

1. In a bowl, mix the soy sauce, honey, rice wine, garlic, Szechwan peppercorns and the crushed star anise together until combined.
2. 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.
3. Allow to come to room temperature for 10 minutes before cooking.
4. Preheat the oven to 200C (400F), Gas mark 6.
5. Place the duck in a roasting tray and scatter in the extra whole star anise.
6. Cook in the oven for about 15 minutes until cooked all the way through.
7. Baste the duck with the juices halfway through the cooking time.
8. 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.
9. 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)