Gressingham Duck Breasts with a Citrus Asian Crust
Serves 2
- 80g light brown granulated sugar
- 8g Chinese five spice
- 5g Szechwan pepper, crushed
- 1g star anise ground
- 15g grated orange zest
- 10g sea salt coarse
- 1g black pepper
- 2 Gressingham duck breasts
Pre-heat the oven to 200°C / gas mark 6.
Mix the sugar, spices, zest and seasoning thoroughly in a bowl.
Score the Gressingham duck breast skin several times, place the duck breasts in an oven proof dish and smother the breasts with the sugar mixture ensuring it gets into the scored skin as well.
Roast for 20–25 mins, pouring off the fat frequently.
Serve and enjoy.
