• 2 Gressingham Duck Breasts
  • 80g Light brown sugar
  • 5g Szechuan Peppercorns, crushed
  • 1g Star Anise, ground
  • 15g Grated orange zest
  • 10g Sea Salt
  • 1g Black Pepper


  1. Pre-heat the oven to 180°C, Fan 160°C, Gas Mark 4.
  2. Score the fat on each duck breast, combine all ingredients and rub over duck breasts ensuring that the mix gets into the scored skin.
  3. Place, skin side up, into an oven proof dish and roast for approximately 20 minutes.
  4. Rest for 5 minutes before carving and serving.
  5. Serve with egg noodles with pak choi & soy.