Roast Duck With Orange And Snow Pea Salad

1. 1

   Combine orange zest, oyster sauce, cooking wine, sugar and star anise in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then remove from heat and let cool.

2. 2

   Combine cooled marinade with duck breasts in a large bowl. Cover and chill for 3 hours or overnight.

3. 3

   Preheat oven to 425u00b0F. Line a baking tray with parchment paper.

4. 4

   Drain duck and reserve marinade. Heat peanut oil in a large frying pan over high heat. Cook duck, skin-side down, for 1 min, or until skin is golden brown. Flip over and cook for 1 min. Place duck, skin-side up, on prepared tray and roast for 10 mins, or until cooked to your liking. Let rest for 5 mins then slice.

5. 5

   Meanwhile, bring 1/4 cup reserved marinade and 1 tbsp water to a boil. Reduce heat and simmer for 5 mins. Whisk in orange juice and sesame oil.

6. 6

   Combine orange segments, snow peas, spinach and onion. Distribute between serving plates. Top with sliced duck then drizzle with warm dressing. Sprinkle with sesame seeds. Serve.

* Per serving · 4 servings · Values may vary.