gistfile1.txt

Duck breasts:

Score then lightly oil and rub with equal parts salt, black pepper and Szechuan pepper. Leave for 30-120 minutes.
Heat oil in frying pan on high. Cook the duck breasts for 4 minutes on the fat side and 3 minutes on the other side.
Leave to rest while making the sauce, rest for at least 5 minutes.

Sauce:

Zest and juice from 1 orange
3-4 tablespoons soy sauce
2 tablespoons vinegar (white wine preferably)
2 star anise
2" cinnamon
1 teaspoon cumin
2 teaspoons Chinese 5 spice
4-5 small dried chillies
1 teaspoon black pepper
1 teaspoon fennel seeds
200ml Chicken stock
3 tablespoons honey
1 tablespoon olive oil
Mirin

Use mirin to deglaze frying pan and add to the rest of the ingredients
Reduce to about 1/3 original amount of liquid

Optional steps:
You may wish to strain the sauce, do so once the first third has reduced, this will give enough time to get the flavour infused from the spices.
Depending on your stock you may well want to add some form of thickening agent. Xanthan gum is ideal.
It may take a while to reduce the sauce, you may want to start this while cooking the duck and add the deglazed juices when appropriate.

Dauphinoise Potatoes 

300ml double cream
100ml milk
5 cloves garlic
1 teaspoon each of salt and pepper
about 25g fresh grated parmesan
1 onion
good knob of butter
1 tablespoon olive oil
Potatoes and/or sweet potatoes (equal mix is ideal)

Slice potatoes, about the thickness of a 10p piece is ideal, half as thick again for the sweet potatoes.
Slice the onion as thin as you can. Lightly fry until translucent
Mix the rest of the ingredients and the onion in a glass bowl. Place over a pan of boiling water to warm it gently until the cheese and butter have melted and emulsified.
Remvoe from the heat and add the slices potatoes to coat them.
Lay the slices in an ovenproof dish and pour the remaining sauce over.
Place in the over at 180 for about 60 minutes.
Turn the grill on at the end to brown the top.