Ingredients 3 large duck breasts
1 star anise
Salt & pepper to season
Start by scoring the fat on the duck breast. The key to this is to score down almost to the meat but not all the way through.
Season the duck breasts on both sides with salt and pepper.
Place the duck breasts in a COLD heavy based frying pan, fat side down. This might seem strange as you usually place meat into a hot pan to seal it. However, in this case you want to render the fat. If you cook it too quickly you'll end up with a very fatty duck breast. There's no need to add any additional oil to the pan as the duck will release plenty.
Pop a star anise in the frying pan with the duck, it will release it's flavour in the duck fat.
Fry the duck for most of the time, fat side down and then flip over to a couple of minutes on the other side.