Sticky honey duck recipe

1. 1

   In a bowl, mix the soy sauce, honey, rice wine, garlic, Szechwan peppercorns and the crushed star anise together until combined.

2. 2

   Add the duck breasts to the mixture and toss until completely coated, then cover and place in the fridge to marinate for at least 2 hours, or overnight if you have the time.

3. 3

   Allow to come to room temperature for 10 minutes before cooking.

4. 4

   Preheat the oven to 200C (400F), Gas mark 6.

5. 5

   Place the duck in a roasting tray and scatter in the extra whole star anise.

6. 6

   Cook in the oven for about 15 minutes until cooked all the way through.

7. 7

   Baste the duck with the juices halfway through the cooking time.

8. 8

   When the duck is cooked, preheat the grill to high then place the tray under the heat for 1-2 minutes to caramelise and crisp the skin.

9. 9

   Allow to rest for 5 minutes before cutting into thin slices and serving with a drizzle of the juices.

* Per serving · 4 servings · Values may vary.

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