Duck Breast with Chinese Five Spice Marinade

Add some spice with your duck in this lovely and simple to prepare dish.

4 boneless duck breasts, fat trimmed and scored

Marinade:
½ cup soy sauce
½ cup rice wine vinegar
¼ cup dry sherry, white wine or chicken broth
¼ cup pure honey
2 Tbsp. brown sugar
3 Tbsp. Tamarind pulp
¼ cup green onions, minced
1 Tbsp. ginger, finely minced
3 cloves garlic, finely minced
2 tsp. Chinese Five Spice Powder
1 tsp. ground coriander
1 tsp. ground cumin
1 small orange, juiced
1 tsp. orange zest, grated

Garnish:
½ cup cilantro, finely minced
1 Tbsp. white or black sesame seeds

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Combine all marinade ingredients in a small saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Allow to cool. Place duck breasts in a deep pan or non-metallic bowl and cover with the marinade turning to coat evenly. Cover with plastic wrap and chill 2-4 hours.

Remove duck breasts from marinade and pat dry. Season with salt and pepper and and sear skin side down in a non stick or greased pan for 5-6 minutes regularly draining the fat. Turn and sear other side for about 30 seconds.

Place in a roasting pan skin side up spooning some of the marinade over the breasts to coat. Cook another 15-20 minutes for medium rare or until desired doneness.

Place under the broiler for 3 minutes to further crisp up the skin if necessary. Place on platter or individual plates and garnish with cilantro and sesame seeds.

Serve with rice or noodles and sautéed Bok Choy.