2 Game Farm Duck breasts
1/2 teaspoon sea salt
1 teaspoon ground Sichuan peppercorns

Citrus sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon grated fresh ginger
2 tablespoons fish sauce
3 star anise
1 cinnamon quill
3 tablespoons fresh lime juice (about 2 small limes)
1 orange, skin removed and cut into fillets


Preheat oven to 200°C. Using a small, sharp knife score the skin of the duck breasts, this will allow the marinade to soak into the breasts, and spread the salt and pepper over each duck breast. Heat a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for three to four minutes. Turn the breasts over and place the pan in the oven for a further 7-10 minutes. Remove from the oven, cover with foil and set aside for five minutes to rest. Meanwhile, make the sauce. Combine the water, sugar and ginger in a small saucepan and bring to the boil. Reduce heat and allow to simmer, stirring occasionally for about seven minutes to reduce slightly. Add fish sauce and spices and simmer for a further two minutes. Stir through lime juice and orange and remove from heat. Slice the duck, place onto heated serving plates and pour sauce over. Serve with steamed asparagus.