Sticky Szechwan duck with star anise and dauphinoise potatoes (and abandoned veg)

We’ve decided to save cash by eating in on Friday nights. The rule is that we have to do something fancy, so that we don’t feel cheated out of restaurant-standard food. It also must be a recipe that will teach us both something new. On this occasion I really wanted duck. And Duncan wanted something Oriental. So this recipe satisfied us both.


Buying duck breasts in a supermarket isn’t easy. While they have chicken breasts of every shape and provenance, duck is limited to whole birds, crowns, legs or ready-sauced, ready-to-rip-you-off packs that don’t welcome your own flavours. So we bought a Gressingham crown – pricy but great quality – and Dunc had a bash at jointing off the wings and removing the breast meat from the carcass. New skill number one!

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