Serves 1

Ingredients
For marinade sauce
180g lean breast of duck
50ml soy sauce
20ml oyster sauce
50g chopped onion
3 crushed garlic cloves
½ cup red wine
1g roasted star anise powder
For the sauce
50g chicken stock
50ml soy sauce
30g sugar
10g chopped ginger
20g oyster sauce
5g tapioca powder

To garnish
Coriander leaves
Spring onions, thinly sliced
Red hot chilli, thinly sliced

Method

Marinade the duck breast with the marinade sauce for at least one hour, preferably overnight.

When ready, place it, skin side up, on a wire rack over a baking dish.

Bake uncovered, in moderate oven temperature for about five minutes or until half cooked.

Cut the duck into slices, set aside and keep hot.

To make the sauce, bring the sauce to a boil and simmer for one minute.

Pour the sauce over the duck and sprinkle the coriander leaves, the thinly sliced spring onion and the red chilli.

Joe Vella is an Executive chef, Hilton Malta.