Gressingham Duck Breasts with Mint and Chilli

This mouthwatering recipe showcases duck at its best – the duck is moist, juicy and full of flavour

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   Preparation
   Score each duck breast six to ten times. Season with salt and pepper and rub in the five-spice powder. Pour over a little olive oil and sprinkle on the thyme.
   Cooking the dish
   Pre-heat an oven to 200C/Gas mark 6. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck (see Gressingham’s website for timings on cooking duck). Remove the duck from the oven and leave to rest for five minutes.
   Serving
   Once cooked, place on a chopping board to rest – allowing the cooking juices to run over the board. In the meantime, chop the mint, chilli and add the lemon juice and a splash of oil. Mix together with the duck and cooking juices on the board. Slice the duck breasts, pouring over any remaining juices. Serve with a salad and some crusty bread to mop up the juices.