Ingredients
2 small duck breast
4 tsp five-spice
2 tbsp clear honey
6 tbsp soy sauce
Preheat the oven to 180C/350F/Gas 4.
With a sharp knife, score the fat of the duck into a cross-hatch pattern
Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.
Heat a heavy-based ovenproof frying pan. Don’t add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).
Turn the duck breasts over and cook the other side for a minute or so.
Place the duck breasts in the oven for 3-5 minutes to finish.
To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.
Remove the cooked duck breasts from the oven and leave to rest in a warm place.
Slice the duck breasts into strips. Drizzle over the honey and soy sauce, and serve