vegetable oil, for deep frying
½ cup sugar
½ cup salt
4 x duck breasts, skin lightly scored
2 tsp Chinese five-spice powder
½ tsp salt, extra
500g baby green peas, blanched
80g brown sugar, firmly packed
50ml red wine vinegar
1 cinnamon quill
2 star anise
Finely grated zest of 4 oranges
250ml orange juice
125ml chicken stock
125ml orange flavoured liqueur
1. To cure duck breast before cooking, combine sugar and salt on a tray. Add duck breasts, turning to coat in mixture. Refrigerate, skin-side up, for 30 minutes.
2. Cut potatoes into 1cm-thick slices. Using a 2-3cm round cutter, cut out rounds from slices.
3. Place potato rounds in a saucepan of cold salted water over low heat. Add saffron. Bring to a boil. Drain and allow steam to evaporate.
4. Heat oil in a frying pan over medium heat. Cook potato slices, in batches, until golden and crisp. Drain on absorbent paper. Season with salt.
5. Cook peas in a saucepan of boiling water until tender. Drain. Return to pan with butter. Season well. Lightly crush with a masher or fork. Cover to keep warm.
6. Combine Chinese five-spice and extra salt in a bowl. Brush salt and sugar mixture off duck breasts, then add to bowl and toss to coat in five spice mixture.
7. Preheat oven to 180C.
8. Place duck in a large deep frying pan, skin side down. Place over a low heat and cook until skin is golden and crisp. Turn and cook for 1 minute. Transfer duck to an oven tray and roast for about 5 minutes or until cooked as desired. Set aside to rest, for 5 minutes.
9. To make sauce, drain excess fat from pan that duck was cooked in. Add sugar, vinegar, spices and zest. Cook, stirring, until sugar dissolves. Simmer for 5 minutes. Stir in juice, stock and liqueur. Simmer until reduced and slightly thickened to form a sauce. Season. Stir in any juices from rested, sliced duck. Strain.
10. Serve sliced duck with peas, potatoes and sauce.
Exact cooking time of duck will depend on thickness of breast.
This recipe has been tested.