Ingredients:
Duck:
2 large duck breasts
1 large tablespoon of dried coriander seeds -
1 tablespoon of dried fennel seeds
3 star anise
1 whole clove
1/2 teaspoon of salt
Sauce: (optional but really good with it)
1 cup of dried unsulphured organic apricots
1 large onion - finely chopped
2 medium cloves of garlic - mashed in a pinch of salt
1/4 cup of brandy
half teaspoon of the 5 spice mix you are making for the duck
Fresh ground pepper
1 inch of fresh ginger root finely chopped
1 large tablespoon of honey.
salt to taste
1/2 - 1 cup of water
Step by Step:
Start by making the 5 spice mix -
In a herb mill or coffee grinder reserved for spices only (no coffee flavor). Buzz the coriander, fennel, anise stars, clove and salt.
For the Sauce
In a small saucepan Sautee the onions until transparent,
Add the garlic and spices. (1/2 teaspoon of the above spice mix, followed by the ginger, salt and pepper. Brown slightly for a minute or so.
In a liquidizer, combine the sauteed onion mixture with the water, honey, brandy and apricots. Buzz until smooth
Return to the saucepan and cook on low for 15 minutes or so.
Adjust the sweet and salt to taste before serving.
While that is cooking
For the Duck Breasts
Preheat the oven to 220
Arrange the two duck breasts, fat side up in a fairly deep oven proof dish,
Score the fat with a sharp knife, creatinga checkerboard pattern
Rub the rest of the spice mix into the fat
Put the duck in the hot oven (not covered) for about 13 minutes.
Shift the oven to grill and grill for a further 2 minutes (fat should be rendered out for the most part)
Serve with rice, quinoa, chips or roast potoates, and drizzle with the sauce.