Ingredients

• 2 duck breasts, about 175g/6oz each
• 1 tsp root ginger, freshly grated
• 1 piece stem ginger in syrup, sliced thinly
• 1 tbsp stem ginger syrup
• 1 tbsp light soy sauce

Method

1. Heat a heavy-based frying pan and cook the duck breasts, skin-side down, for 5 minutes over a medium heat — do not add oil as the breasts will produce a surprising amount of fat.
2. Pour most of the fat out of the pan and discard. Turn the breasts over, add the root ginger and four tablespoons of water, and cook for about 10 minutes until the water has evaporated and the duck is cooked through.
3. Slice the stem ginger thinly; mix with the soy sauce and one tablespoon of syrup and add to the pan with two tablespoons of water. Heat through, then remove from the heat and allow to stand for 2-3 minutes.
4. Remove the duck breasts from the pan; using a sharp knife, slice across into several slices. Arrange the duck breast slices in a fan on each serving plate; stir any cooking juices into the ginger soy sauce and pour over. Serve.