Five-spice duck with ginger, onion and orange salad

Method

1. Preheat the oven to 190°C/fan170°C/ gas 5. Slash the skin of the duck breasts, place in a bowl and rub in the five-spice and some seasoning.
2. Heat an ovenproof pan over a medium heat, add the duck, skin-side down, and cook for 10 minutes until crispy. Drain off the fat, turn the duck breasts over and drizzle the honey over the skin. Transfer to the oven for 10 minutes, then remove from the pan and set aside to rest.
3. Meanwhile, put the onion in a bowl, cover with boiling water, leave for 5 minutes, then drain. Peel the oranges, then cut between the membranes to release the skinless segments.
4. Warm the ginger, syrup, onion, orange segments and sherry vinegar in a frying pan, then stir in the coriander. Slice the duck and serve with the warm salad.