Method

Score the duck skin in a diamond pattern.

Season the underside of the breast with salt, cumin and pepper.

Heat a frying pan and fry the duck breasts skin side down very slowly until the fat has cooked out of the skin , keep draining the fat off, and keep it to roast potatoes.

When the skin is crisp and golden turn the breast over and sear the underside. Fry for another 2 minutes. Remove from the pan and let them rest for 5 minutes before slicing.

FOR THE SAUCE

Heat the olive oil in a frying pan and add the ginger and gently fry for 30 seconds while stirring

Stir in the garlic, honey, soy sauce, sugar and cook stirring for 1 minute

Add orange juice and star anise and simmer for 3 minutes

Once the sauce looks syrupy stir in the orange zest and sesame oil, remove from the heat.

Slice the breast and arrange onto a plate, spoon over the sauce. Serve with Noodles and steam -fried greens.