2 duck breasts
1 tsp Sichuan peppercorns
1 tsp sea salt
2 tbsp quince jelly
1 glug of red wine (optional)
1 star anise
1 cup chicken stock
Pat the duck breast dry with a paper towel. Then using a sharp knife, score the duck skin in a crisscross pattern. Crush peppercorns and salt in a mortar and pestle then rub into the skin of the duck.
Heat a frying pan before adding the duck skin side down. Cook for 8‒10 minutes until the fat has rendered down and the skin is super crispy. Carefully drain all the fat out of the pan before turning the duck over. If using, add a glug of red wine, I used a pinot, so I could serve the remainder with the dish. Allow the wine to cook off (approximately one minute).
Add the star anise, stock and quince jelly and simmer for five minutes before removing the duck and allowing it to rest for at least five minutes. While the duck rests, continue to slowly simmer the sauce until think and glossy.
To serve, slice the duck on an angle and place on a bed of rice before pouring over the quince sauce.