Assiette of oriental duck

Method

1. Combine all the ingredients for the glaze in a saucepan and bring to a boil. Simmer until the volume of liquid has reduced by half, then strain the mixture.

2. Place the duck legs in a pan. Cover with the duck fat, and add the szechuan pepper, star anise, sliced ginger and thyme. Place over a low heat and cook gently for about 40 minutes or until the bone comes away from the meat. (If you have a meat thermometer, it should read around 75C.)

3. Meanwhile, preheat the oven to 180C/gas 4. Place the duck breasts into a warm ovenproof pan and brown on both sides. Turn it skin-side down and transfer to the oven for 3 minutes.

4. Remove the duck breasts from the oven and spoon over 5 tablespoons of the glaze over the breasts. Return to the oven and continue cooking for a further 2 minutes.

5. Meanwhile, bring a saucepan of water to simmering point. Lightly poach the duck eggs one at a time, then remove onto kitchen paper to drain.

6. Remove the duck breasts from the oven and allow to rest for a few minutes. Reserve the glaze and duck juices from the pan, setting them aside.

7. Remove the duck legs from the fat, allow to cool, then flake all the leg meat. Keep warm.

8. Heat a deep-fryer with a generous quantity of oil. Gently coat the poached eggs in Japanese breadcrumbs, then when the oil is at 180C, deep-fry the duck eggs until golden brown. Remove and set aside to drain.

9. Combine the ground ginger and five-spice powder and sprinkle the mixture over the foie gras. In a frying pan over medium heat, fry the foie gras on both sides until golden brown.

10. In a separate frying pan, sauté the pak choi in the sesame oil until tender.

11. To serve, slice each duck breast into 5 pieces and place in a line down one side of a square plate. Put a pile of the pak choi in one of the opposite corners and place the deep-fried duck egg on top. In the other corner place the confit duck leg meat with the foie gras on top. Drizzle with the duck glaze to finish.

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Ingredients

For the glaze

250ml Honey
1 tbsp ground coriander
1/2 tsp ground white pepper
1/2 tbsp ground cumin
1/2 tbsp Saffron

For the duck

1 whole Duck, legs removed, breast taken off the bone
500ml duck fat
pinch Szechuan pepper
4 Star anise
50g ginger root, sliced
sprig Thyme

To serve

2 duck eggs
Japanese breadcrumbs, for coating
large pinch ground ginger
large Chinese five spice
2 slices duck Foie gras, 120g each
2 pak choi, leaves torn into thumbnail-size pieces
25ml Sesame oil

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