Ingredients:
1 tsp dark soy sauce
2 tbsp honey
1 tsp garlic vinegar
2 garlic cloves
1 tsp ground start anise
2 tsp cornstarch
2 tsp water
2 large boneless duck breast halves, about 8 oz each
celery leaves, cucumber wedges and snipped chives, to garnish
Directions:
1) Mix together the soy sauce, honey, garlic vinegar, garlic and start anise
2) Blend the cornstarch with the water to form a smooth paste and stir it into the soy sauce mixture.
3) Place the duck breast halves in a shallow baking dish. Brush with the soy marinade, turning to coat them completely. Cover and leave to marinate for at least 2 hours, or overnight if possible.
4) Remove the duck from the marinade and roast in a heated over at 425F for 20-25 minutes, basting frequently with the glaze.
5) Remove the duck from the oven and transfer to a heated boiler. Broil for about 3-4 minutes to caramelize the top.
6) Remove the duck from the broiler pan and cut into slices. Arrange the duck slices in a warm serving dish, garnish with celery leaves, cucumber wedges, and snipped chives and serve immediately.
7) Enjoy!
