2 Duck Breasts
80g Light brown sugar
5g Szechuan Peppercorns, crushed
1g Star Anise, ground
15g Grated orange zest
10g Sea Salt
1g Black Pepper
Pre-heat the oven to 180°C, Fan 160°C, Gas Mark 4
Score the fat on each duck breast, combine all ingredients and rub over duck breasts ensuring that the mix gets into the scored skin.
Place, skin side up, into an oven proof dish and roast for approximately 20 minutes.
Rest for 5 minutes before carving and serving.
Serve with rice noodles with pak choi & gluten free soy.
Recipe adapted from: Good Food