Sake, ginger and Cassia Duck Breast


4 duck breast, skin on
cos/romaine lettuce
scallions, to serve
5g cassia bark pieces
3 tsp finely chopped ginger
1/2 cup soy sauce
1/4 cup cold sake
1/4 cup brown sugar
1/4 cup water 

Place the marinade ingredients (except duck, lettuce and scallions) into a saucepan on low heat.
Stir till the sugar is dissolved and then simmer a further 5 minutes.
Set aside.
Score the skin of the duck into diamonds.
Place the duck into a bowl with half the marinade.
Cover and place into the fridge for 20 minutes.
Reheat the remaining syrup.
Place the duck, skin side up on a rack over a grill for 5 minutes.
Turn, spoon some syrup over and cooko for 5 minutes.
Turn the duck again, baste and cook for 3 minutes.
To serve, slice the duck into pieces and place on the lettuce.
Pour the warm syrup over the top and sprinkle with the scallions.

Serves 4.


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