Five-Spice Duck with Wild Rice, Kale & Ginger

From the Roasting Tin - pg. 124

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Step 1

Preheat the oven to 160C.

Step 2

Mix the rice, water, ginger, garlic and 1 teaspoon of salt in a roasting tin, and throw in the star anise.

Step 3

Mix the kale with the sesame oil, then scatter it over the rice.

Step 4

Slash the skin on the duck breasts with a sharp knife, then rub them all over with the remaining teaspoon of salt and the five-spice. Place on top of the kale, cover the roasting tin tightly with foil, then transfer to the oven and roast for 40 minutes.

Step 5

Remove the foil and cook uncovered for a further 10 minutes, to allow the kale to crisp up. Allow the duck to rest for 5 minutes out of the oven, then thinly slice and return it to the roasting tin. Scatter over the spring onions and serve hot.