poultry
serves 4
4 large barbary duck breasts
3 pieces of preserved ginger, chopped to garnish
for the marinade:
1 garlic clove, crushed
15ml / 1 tbsp dark soy sauce
30ml / 2 tbsp ginger syrup, ( from the preserved ginger )
5ml / 1 tsp ground ginger
large pinch of ground star anise ( star anise powder )
With a sharp knife, diagonally score the duck breasts, ensuring you are slicing through the fat layer.
To make the marinade, put the garlic, soy, syrup, ground ginger and star anise in a bowl and mix well.
Place the duck breasts in a shallow non-metallic dish and pour
on the marinade.
Turn the duck over several times, rubbing the marinade into the scoring.
Leave the duck skin side up, cover and leave to marinate in the fridge
for at least 2 hours, though it's best left overnight.
Heat the oven to 2200C / 4250f / Gas mark 7. Remove the duck from the marinade and place in a single layer in an ovenproof dish. Roast for 15 minutes, then lower the heat to 2000C / 4000F / Gas mark 6 and roast for a further 10 minutes.
Remove the duck from the oven. Place on a chopping board and, following the lines of scoring, cut into 12mm / 1/2in slices.
Serve sprinkled with the chopped ginger pieces.
To serve cold, leave to cool, then chill until required, slicing just before
serving.