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