2 duck breasts
2 tbsp Chinese five-spice
1 tsp sesame seeds
1. With a very sharp knife, score the skin of the duck breast in parallel lines at 1 cm intervals. Turn the breast and score again so that the marks form a crisscross pattern.
2. Pour boiling water over the scored duck breasts to tighten the skin. Pat them dry with a paper towel. Next, rub the Chinese five-spice into the skin.
3. Place the duck breasts skin-side down in a pan without using oil, and without waiting for the pan to heat up. When the skin is crispy, flip the duck breasts and then place them in the oven to cook for about 10 minutes at 175°C (350°F) degrees.
4. While the meat is cooking, prepare the slaw. Place the sliced red cabbage, julienned courgette, and julienned carrot in a bowl and mix them together.
5. In a cup, mix the soy sauce, sesame oil, lime juice, and garlic. Spoon the dressing over the slaw.
6. To make the glaze, mix the cornflour and water into a paste. Squeeze the fresh orange juice into this mixture. Add a tiny splash of soy sauce and the honey.
7. Pour the glaze mixture into a small, hot pan. Stir until it becomes a clear, sticky glaze. Remove the glaze from heat.
8. Remove the duck from the oven and allow it to rest for 5 minutes. Cut the duck into thick slices before serving.
9. To serve, place the slaw on a plate and garnish with sesame seeds. Rest the duck slices against the slaw and garnish with the orange glaze.