DUCK: This is an example of fusion cooking that yields good result.

DUCK BREAST WITH HONEY:



4 duck breasts, about 6 oz. each

1 tsp. Chinese 5-spice powder

2 tbsp. honey

4 tbsp. dark soy sauce

2 tbsp. balsamic vinegar

pinch of dried chilli flakes

salt and pepper

1-2 tbsp. cooking oil

1 cup each of cooked carrots and parsnips strips



Trim the duck breasts of excess fat and score the skin with a sharp knife. Rub each with salt and pepper to taste.

In a heavy non-stick skillet heat oil over medium-high heat until hot. Add duck breasts, skin side down, into hot oil. Cook duck for about 5 minutes, or until skin is golden brown. Turn over and cook the other side for another 2-3 minutes for medium rare meat.

In a small bowl, mix together 5-spice powder, honey, soy sauce, vinegar, chilli flakes.

Turn ducks back to skin-side down on the pan and pour off excess fat. Turn heat up to high and sear duck for 1 minute. Add soy mixture and the cooked vegetables. Let sauce boil vigorously until it glazes the vegetables and the duck. Serve at once.