Ingredients
- 4 duck breasts
- ¼ cup tamari or soy sauce
- ¼ cup water
- 2 tbsp rice wine vinegar (or dry sherry)
- 1 tsp demerara sugar
- 1 tsp ground licorice root
- 2 star anise
- 1 cassia bark quill, broken in half
- ½ tsp sesame oil
- 1 tbsp olive oil
- 1 fennel bulb
- 1 grapefruit, segmented
- 1 tbsp extra virgin olive oil
Method
Trim the duck breasts of excess fat and set aside. To make the marinade, combine soy, water, vinegar, sugar and spices in a small saucepan, then simmer on a low heat for 10 minutes. Remove from heat, stir in the sesame oil, then set aside to cool. Remove and reserve two tablespoons of marinade. Turn the duck breast in the marinade and leave to marinate in the fridge for eight hours or overnight. Remove duck breasts from marinade and pat dry with paper towel. Drizzle with olive oil and place skin side down under grill, on high for two minutes. Turn and cook for another five to eight minutes, until the skin is golden brown and bubbling. Remove from grill, cover with foil and rest for two minutes. Slice at an angle and serve, drizzle with reserved marinade. For salad, finely shave one fennel bulb and immediately toss through segments of one grapefruit and excess juice to avoid discolouring. Dress with one tablespoon olive oil. Season with salt and pepper.
