I feel the urge to share this recipe with you as it is amazingly delicious and rather exciting because it was my first time cooking duck.

This recipe serves 4
Score the duck breasts and rub in some Chinese 5 spice and 4 crushed up juniper berries leave for and hour or more if you have the time.
Fry the duck skin side down for about 8-10 minutes starting with a cold pan and gradually turning the heat up.
Once the skin is crispy pour all the fat out and turn the breasts to cook the other side about 7-8 minutes ( this is slightly pink inside)
Leave to rest for 10 minutes.

Make a sauce by adding some rum I used an orange rum that my mother in law made for me but you could use any nice alcohol with some orange juice and zest or an orange liqueur. A tiny bit of chicken stock 1x star anise and 1 piece of cinnamon.Allow to blip away.Just before serving add in a knob of butter for a glossy rich sauce.

Serve with sweet potato mash and pak choi ( which I flash fried then steamed with garlic and little ginger and a table spoon of oyster sauce.)

So delicious and yummy indeed

PS: Don’t forget to keep the duck fat in a bottle in the fridge to roast your potatoes in next time :)