- 4 duck breasts
- 200ml (7fl oz) soy sauce
- 8 star anise
- large piece ginger, peeled and sliced
- fettucine, peas and pea shoots, to serve
Put the duck breasts into a large sauté pan or saucepan. Add the soy sauce and 200ml (7fl oz) water. This should cover the duck breasts – if not, add more water. Now add the star anise and ginger. Bring to the boil, then simmer very gently and cover. The heat should be very low. Leave the duck for 20 minutes.
Take out the duck breasts. Strain the stock and pop into the freezer for a few minutes, so you can quickly take the fat off the top. Heat the grill to high and grill the duck skin-side up until crispy.
Reheat the sauce. Slice the duck on the diagonal. Serve on buttered fettuccine and peas, and drizzle over the sauce. Top with a little nest of pea shoots.