Roast duck
Ingredients
2 duck breasts
1 thyme sprig
1 star anise
25g butter
Method
Heat the oven to 180C/ 160C fan/gas 4.
Score the skin of the duck breasts with a sharp knife and season well with salt and pepper.
Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter.
Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
To serve, thinly slice each duck breast on a chopping board.
Rating **
Rating **