Premium Asian-Spiced Duck Breast

Pat the duck breast dry, then rub the Thai seven spice blend on both sides of the duck. Season with salt. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Place the duck, skin-side down, in the hot pan. Cook until the skin is golden, 4-5 minutes, then turn and brown the flesh side for 3-4 minutes. Transfer to the oven tray lined with baking paper and cook in the oven for a further 8-10 mins. When cooked, transfer the duck to a plate to rest for 5 minutes, leaving the residual duck fat in the pan. TIP: You'll use the duck fat in step 4! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the duck is cooking, slice the broccolini in half lengthways. Thinly slice the spring onion.

When the duck is resting, return the frying pan with the residual duck fat to a medium-high heat (no need for olive oil!). Add the broccolini and cook until just tender, 4-5 minutes. Transfer to a plate and season with salt and pepper. TIP: Cooking the broccolini in the duck fat adds to the flavour!

In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce), any duck resting juices and the remaining ginger and garlic. Return the frying pan to a medium-high heat. Add the glaze mixture and cook until bubbling and slightly thickened, 1-2 minutes.