General ingredients:

• 2 duck breasts, skin removed, washed and patted dry, cut in half down the middle lengthwise
• 1 TBSP cornstarch
• Additional juice from ½ a lime (optional)
• ½ ripe passion fruit (maracuja) per duck breast for dipping (optional)

Braising liquid:

• 2 TBSP Jasmine ball tea
• 3 cups of water
• 4 large pieces of organic orange rind
• 1 lime leaf
• 2 cloves
• ½ tsp chili flakes or ½ a fresh habanera if you want it spicier
• Salt & pepper

Place all braising liquid ingredients in a saucepan. Bring to a boil and then turn off and cover immediately – let steep for 10 minutes.

Strain into a casserole pot large and deep enough to hold the duck breasts.

Bring to a boil again and add the duck breast pieces, simmer 2 minutes and turn breast over once.

Turn off the flame and cover to soak 16 minutes turning the breasts over once again after 8 minutes.

Meanwhile make marinade from:

• 2 TBSP cooled braising liquid
• Juice of ½ orange & ½ lime
• 2 TBSPs tomato paste
• 2 TBSPs sweet chili sauce
• 1 tsp dark soya sauce
• ½ tsp 5-spice
• 1 TBSP of vegetable oil
• Salt & pepper to taste

Remove the breasts from the braising liquid and place in marinade, turning to coat. Cover and marinate in a cool place 15-20 minutes turning occasionally. Meanwhile heat the grill to hot.

Remove breasts from marinade, pat excess marinade with a paper towel. Grill each side for 4 minutes. Transfers breasts to a deep plate, cover and let sit for 4 minutes before cutting into slices or serving 1 piece whole per person.

Now make the sauce by draining the marinade and braising liquid together into a saucepan and bring to a boil. Boil 5 minutes to reduce, adjust seasoning by adding salt, pepper, orange juice, more soy, balsamic vinegar or honey depending on your taste.

Remove 2 TBSPs of the sauce to a bowl, stir in 1 TBSP corn starch until smooth, pour back into boiling sauce stirring constantly until the sauce is bound. Serve on the side or drizzles over the whole or sliced duck breast piece.

I served this with carrots and fennel that I thinly chopped and stir-fried with 5-spice and moistened with some of the duck tea broth.