2 x 150g duck breasts, skin on
¼ tsp ground cumin
½ tsp ground 5 spice powder

For the marinade
1cm fresh root ginger, grated
1 orange, juice and zest of ½
200ml red wine
4 tbsp Siúcra Rich Dark Sugar

For the redcurrant sauce
100g redcurrants, washed and take off the stalk
60g Siúcra Light Golden-Brown Sugar
1 star anise
(Plus retained marinade – see method)

For the salad dressing
1 medium orange, juice and zest
½ lemon, juice only
1 tsp Siúcra Caster Sugar
1 tbsp chopped chives
100ml extra virgin olive oil

100g watercress or any other of your favourite lettuce leaves, washed and trimmed, to serve 
2 oranges, peeled and sliced, to serve

To prepare the marinade:
combine all the ingredients together and stir well.
Score each duck breast with a sharp knife and rub with the cumin and 5 spice powder.
Place them into a bowl and add the marinade over, leave for 2 hours.

To make the dressing:
Add the orange and lemon juices and zest into a bowl together with Siúcra Caster Sugar. Add the chives and pour in the olive oil and whisk very well. Check the seasoning, add salt and freshly ground black pepper. Set aside 
To cook the duck, remove the duck from the marinade, retaining the marinade. Pat duck dry then place it, skin side down, into a cold frying pan and cook on a low heat initially to melt some of the duck fat.  Then increase the heat to medium to get a crispier skin. Turn the duck breast over, reduce the heat and cook for a further 5 to 6 minutes, until tender. Remove excess duck fat (use for roast potatoes) but keep the cooking juices. Remove from the pan, cover, keeping warm and rest them for 5 minutes.

To prepare the redcurrant sauce:
Place the redcurrants, with the Siúcra Light Brown Sugar and star anise into a saucepan and leave to simmer very slowly for about 10 minutes. 
Separately pour the marinade into a saucepan and bring to the boil, boil for 5 minutes to reduce the liquid, stirring from time to time and then simmer for about 4 minutes. Pour this into the redcurrant sauce. 
Pour the duck juices into the redcurrant sauce and stir well.  You may need to add 2 or 3 tablespoons of water. Season the sauce with salt and freshly ground black pepper.
Arrange the salad leaves and orange slices onto plates and spoon over some salad dressing. 
Slice the duck breasts at an angle, arrange on half of the orange salad. Spoon the redcurrant sauce over and serve.

Recipe supplied by Catherine Fulvio