ASIAN INSPIRED DUCK WITH 5-SPICE & ROASTED CHERRY SAUCE

- METHOD -

Slice a criss-cross diamond pattern in the duck skin before rubbing a pinch of Cape Herb & Spice Chinese 5 Spice Exotic Spice blend into the cuts and dusting the other side of the duck with spice. Cover and allow to stand for half an hour. Heat a non-stick pan with a tbsp of vegetable oil. Season the duck breasts lightly with salt, then fry skin-side down over medium-low heat for 10 minutes to render the fat and crispen up. Turn over and fry for a further 3-5 minutes (Duck should be medium-rare to medium - still pink in the middle). Set the breasts aside to rest, pour off the fat, keeping a tablespoon aside to fry the onion until soft on a low heat. Add all the sauce ingredients except for the cornflour and bring to a boil. Then add the cornflour and cook for a few minutes to thicken. Taste and adjust salt as needed before plating and pouring the sauce over the silvers of duck.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za