Serves 4
3 duck breasts
2 star anise
4 tbsp fresh orange juice
6 tbsp soy sauce
2 sprigs fresh thyme
2 tsp five spice
1 tbsp honey
1 tsp salt
2 oranges, peeled
1 radicchio, shredded
1 pack pomegranate seeds
1 bunch of watercress

Score the skin of the duck breasts and lay them in a dish with the star anise, orange juice, soy sauce, thyme, five spice and honey. Marinate for 2 hours, but ideally 24; turn occasionally. Heat the barbecue to hot and lightly brush the bars with a little oil. Remove the duck breasts from the marinade, pat dry and rub the skin of each breast with salt, then barbecue for 6-8 minutes, skin side down. If the barbecue starts to flame, move the duck to the side. Turn the duck over, brush with more marinade and cook for a further 5 minutes. Remove the duck from the heat, and rest for 5 minutes before slicing. Meanwhile, cut the oranges into segments and mix with the radicchio, pomegranate seeds and watercress. Bring the marinade to the boil, pour it over the duck and serve with the salad.

See more great barbecue recipes, plus tips on how to barbecue successfully.

STYLING RACHEL JONES
PHOTOGRAPHS TARA FISHER
JUNE 2009