1. Score the duck breast skin in a criss-cross fashion. 2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl. 3. Coat the duck in this marinade in a shallow bowl. 4. Cover and leave for 1 hour or overnight. 5. Set the oven to fairly hot, 200c/400f. 6. Put the duck on a rack in a roasting tin, reserving the marinade. 7. Cook for 20-30 minutes depending on their size and how well you like your duck cooked. 8. Put the marinade and 40mls of the roasting juices in a small pan. 9. Add the spring onions and bring to the boil. 10. Simmer gently for 2 minutes. 11. I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish. ---------------------------------------------------------------------------
Nutrition
Ingredients
