4 large duck breasts

1 tsp. five spice powder
Sea salt
6 figs, sliced in half
75g hazelnuts, toasted
Dressed salad leaves, to serve

3 T. of dark soy sauce
Juice of 1/2 orange
3 T. of honey
1 T. of rice wine
3 garlic cloves, finely minced
1 thumb sized piece of ginger, finely minced
3 star anise

1Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast and toss to coat completely. Cover and leave in the fridge to marinate for 1-2 hours. Preheat the oven to 200˚C/400°F/Gas Mark 6. 3Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder. Place the duck skin side down in a large heavy based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6-8 minutes or until the fat begins to render out and the skin has good color. Spoon off any excess fat (This can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices. 4Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened. 5Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. 6Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts.