Quick and Easy Treat

December 3rd - Mid week dinners have to be speedy, especially in the business of school life in December. I had been lucky enough to grab some duck breasts from the butcher at the weekend because I'd seen a recipe that I really wanted to try in a Delicious Magazine. Five-Spice Duck with Ginger, Onion and Orange Salad.  What's not to like about that combo of ingredients....and a bonus when you don't need many ingredients in a recipe. The skin on the duck was slashed and rubbed with Chinese five-spice powder then cooked skin side down for 10 minutes first, then drained of fat and drizzled with honey and put in the oven for another 10 minutes. Easy. The red onion was finely sliced and covered in boiling water for 5 minutes while 3 oranges were sliced (or segmented). The salad was dressed with 4 pieces of crystallised stem ginger, 4 tablespoons of ginger syrup, a tablespoon of white wine vinegar that had been heated through then the whole lot garnished with coriander. Gorgeous.