Duck Breast with Star Anise and Cinnamon

Have fun preparing this mushroom dish!

Score the skin of the duck breast crosswise. Season the duck breast with salt and place in a cold roasting pan on the skin side, then sear it gently over medium heat. When the skin is browned, pour off the rendered fat and place the duck breast, meat side down, in the roasting pan, pour on enough clear soup to cover the meat but not the skin. Add star anise and cinnamon sticks to the clear soup. Cook the duck breast at medium temperature for about 10 minutes.

Remove the meat from the pan and keep it warm (e.g. in the oven at 60 °C). Let the sauce bubble up in the frying pan, remove the star anise and cinnamon sticks, then thicken the sauce with cold butter and season.

Remove the peel from the carrots and cut them into thin slices. Remove the peel from the ginger and chop finely. Clean and chop spring onions. Cut shiitake mushrooms maybe in half or quarter and fry in a frying pan with 1 tbsp butter, season with salt and pepper.

In another frying pan with 1 tbsp butter, sauté the carrots and ginger, add the spring onions and sauté. Season to taste with salt and freshly ground pepper.

Cut the meat diagonally and serve with the sauce, vegetables and mushrooms.

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