Duck Breast

1cup red wine
2 whole star anise
1/2 cinnamon stick
1tsp brown sugar
2 duck breast
Chinese five spice

Put the red wine, star anise and cinnamon stick into a pan and simmer over a medium heat. You want to reduce the liquid until there is only a third remaining. It's important not to let this bubble and boil, you just want to simmer while reducing it. 

While the red wine is reducing, score the skin on your duck breast as pictured. Then rub a generous amount of Chinese five spice into the skin and along the score marks. 

Heat a fry pan over a medium heat and ensure the fry pan is warm before placing the duck breast skin side down. Cook the duck breast until the skin is nice and crispy, see image below.

Once the skin is crispy turn the duck breast and cook the flesh side until it is nice and brown. Then put the duck breast in the oven at 160c (320f) for about 10 minutes. Take the duck out of the oven and wrap in foil, allow to rest for 5 minutes then slice and serve over salad. 

By now the liquid should have reduced, take it off the heat and stir in the brown sugar. Remove the star anise and cinnamon. 
Drizzle the red wine reduction over the duck after you've placed the duck on the salad.