Recipes

Score the skin of each duck breast in 4 shallow diagonal cuts through the fat.

Mix all of the ingredients together for the rub, apply all over the duck breasts. Place in a shallow dish, cover with cling film and leave to marinate for a few hours or in the fridge overnight.
Prepare the oranges- remove the skin and pith from the oranges, reserving any juices that escape- remove any pips, then slice each orange into 6 rounds and place in a bowl.

To sear the duck, pre-heat a large, heavy-base frying pan. Place the duck breasts in, skin-side down, and cook for approximately 5 minutes, until the skin is golden brown and crisp. Turn and cook the other side for 5 minutes, then remove the duck from the pan and keep in a warm place.
To make the sauce -discard most of the fat from the frying pan and add the wine, vinegar, orange juice (plus any reserved juice from slicing) and star anise. Bring to the boil and simmer for 5–6 minutes, until reduced by about half and add the honey. Taste and add salt and pepper if necessary. Add the orange and dried chilies Reduce the sauce further, add the duck breast back into the sauce and gently poach for 4 minutes.

To serve, remove the duck breasts from the sauce, place on a cutting board and leave to rest for 3–4 minutes. While you wait, check the sauce, you may need to simmer it a little longer to thicken it slightly. Taste again and adjust the seasoning if necessary.

Slice each breast at an angle into pieces 1cm thick and place on serving plates. Pick the oranges from the sauce and arrange them on the plates with the duck. Pour some of the sauce on top and serve the rest at the table.