Soy, orange and Chinese five-spice duck

Ingredients

• 1 tbsp Chinese five spice
• 4 duck breasts

Sauce

• juice of 2 oranges
• 2 star anise
• 1 piece cassia bark
• 5 cm piece ginger, cut into julienne
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 1 piece orange peel
• 2 tbsp brown sugar
• 2 Oolong tea bags
• ¼ tsp freshly ground white pepper

To serve

• steamed Jasmine rice and choy sum

Instructions

1. Using clean hands, rub 1 teaspoon of Chinese five spice into the skin of each duck breast. Place the duck breasts, skin-side down on a cold frying pan, then place the pan over medium heat, this will help render the fat. Cook for 6- 8 minutes, then turn and cook for another 2-4 minutes or until cooked to your liking. Remove from the heat and allow to rest for 5-10 minutes.

2. Meanwhile, for the sauce, place all the ingredients in a saucepan over medium heat. Bring to a gentle simmer, then cook for about 8 minutes or until reduced to a nice sauce consistency.

3. To serve, thinly slice the duck breasts and serve on a bed of steamed Jasmine rice and steamed choy sum. Pour a generous amount of the sauce over the duck.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.