Tuesday 21 January 2020

Sticky Star Anise Honey Duck

Donal Skehan

1 tsp dark soy sauce

3 tbsps honey

1 tsp rice wine

3 garlic cloves, finely minced

1 tsp ground star anise

2 large duck breasts

One thing I love about Chinese cooking is the fantastic spices that are used. I remember first coming across star anise and thinking it was one of the coolest spices I had ever seen -- and that was before I had even tasted it! If you haven't used it before, don't be put off; it's really easy to use. Just bash it in a pestle and mortar until you have a fine aromatic powder. The combination of ingredients in this recipe makes a wonderfully sticky and delicious dish. Serves two.

1 In a bowl, mix together the soy sauce, honey, rice wine, garlic and star anise. Toss the duck breasts in the marinade until completely coated, cover and place in the fridge to marinate for at least two hours, or overnight if you have the time.

2Place the duck on an oven tray and cook for about 25 minutes or until cooked all the way through. Make sure to baste the breasts with the juices during the cooking time.

3When the duck is cooked, place the tray under a hot grill to caramelise the duck skin for one to two minutes. Cut into thin slices and serve with a drizzle of the juices.

Irish Independent

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