Directions

1. Dry skin of the duck and prick all over. Season with salt.
2. Place in a roasting tin in an oven for 90 mins at 160C Fan. Baste frequently with pan juices.
3. Whisk orange juice & zest, soy, honey, & 5 spice and chilli flakes and add to a pan. Bring to a simmer and cook until you have a syrupy consistency. Brush over the duck every 10 mins for the last 30 mins cooking time.
4. Place the parnsips in a hot pan with butter and leave to caramelise for 5 mins.
5. Carefully turn it over, add herbs, stock and, loosely cover and cook in the oven with the duck for 30 minutes or until cooked through.
6. Melt butter in a pan. Add carrots, and star anise. Slowly cook for 10 mins. Pour in the stock and bring to the boil, simmer for 10-15 mins until cooked.
7. Add in the milk or cream, bring back to the boil and simmer for 1 min. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz until as smooth as possible.
8. Heat the oil in a wok, stir-fry the ginger for 1 min. Add the pak choi and stir-fry for 4-5 mins. Pour over the soy and cook for a further minute or until wilted.
9. Plate and drizzle with the remaining glaze.