Instructions

1. Preheat the oven to 300°F / 150°C.
2. Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the scored skin.
3. Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan.
4. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes.  Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned.
5. Remove the duck breasts and place on a greased roasting tray. Place in the oven skin-side up to cook a little further while you finish the rest of the dish (approx. 10-15 minutes).
6. Keep the rendered duck fat in the pan and add in the olive oil, and cook the diced onions until they’re caramelized and golden.
7. Add the orange juice to deglaze as well as the muslin parcel containing the strips of orange zest and star anise.
8. Cook for a minute or two, then remove from the heat and strain the sauce through a fine mesh sieve, discarding the onions – but not the muslin.
9. Return the strained sauce to the heat and open the muslin parcel of zest strips and star anise and add into the sauce. Add a pinch of Stevia if you feel it is not sweet enough.  Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan.
10. Cook the sauce gently for 1-2 minutes until it has sufficiently thickened.
11. Serve the duck with the sauce and garnish with the chopped parsley and additional orange zest.