2 duck breasts
1 teaspoon RawSpiceBar’s Szechuan Five Spice
2 cloves of garlic, unpeeled and lightly crushed
1 onion, peeled and sliced
Olive oil, salt, pepper
- Preheat the oven to 170C. Pat duck breasts dry and rub the skin side of the duck breasts with a generous pinch of salt and RawSpiceBar’s Szechuan Five Spice. Heat a little oil in a frying pan over a medium heat and add the legs, skin side down. Fry for 10 minutes until browned and crisp.
- Remove the legs and add the onion and garlic. Prod around the pan until coated in the duck fat, season with salt and pepper and lay the legs on top. Cover with a lid or tin foil, and pop in the oven for an hour and a half, until soft and yielding to the advances of a fork.
- Remove from oven and rest whilst you prepare your veg. In this case I par-boiled some sliced potatoes, fried them with the duck fat, and served them with some Chinese cabbage fried with mustard seeds, garlic and chili.