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
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.