- 2 star anise
- 1 cinnamon stick
- 4 cloves
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 duck breasts, trimmed and skin scored
- 3 oranges, zest of 2 oranges and the juice of 3
- 1 lemon, zest and juice
- 2 tbsp caster sugar
- 1 tbsp sherry or balsamic vinegar
- 300ml/10fl oz chicken stock
- 25g/1oz unsalted butter, cut into small pieces
- 50g/1¾oz unsalted butter
- 1 head cavolo nero, roughly chopped
- For the duck, preheat the oven to 220C/200C Fan/Gas 7.
- Dry fry all the spices in a frying pan for 1-2 minutes until the spices start to release their oils. Place in a spice grinder or pestle and mortar and grind to a powder. Sprinkle the spice mix all over the duck. Heat a large frying pan and add the duck skin-side down. Cook slowly until the fat has rendered out.
- Place the duck in the oven until cooked through (8-12 minutes depending on the size of the duck breast). Check the duck is cooked by piercing with a skewer. The juices should run clear. Remove from the oven and set aside to rest for 10 minutes before serving.
- For the sauce bigarade, simmer the strips of orange and lemon in a little water for 5 minutes to soften. Then turn up the heat and boil to evaporate excess water. Stir in the orange and lemon juice, reserve.
- Dissolve the sugar slowly in a small pan and cook carefully, stirring, until lightly caramelised (CAUTION: boiling sugar is extremely hot. Handle very carefully.). Add the vinegar and bubble fiercely for a moment, stirring to make a thick syrup. Stir in the stock and let it bubble up again. Turn down the heat and simmer for 5 minutes. Stir in the reserved zest and juice and reheat.
- Remove the pan from the heat and whisk in the butter, a little at a time, to thicken the sauce.
- For the cavolo nero, heat a sauté pan and add the butter and 2 tablespoons of water. Once hot add the cavolo nero and cook for 2 minutes, until wilted.
- To serve, cut the duck into 8 pieces and place on a serving plate. Add the cavolo nero and pour over the sauce.