If you enjoy the flavours of spicy Chinese food, then you'll love using Sichuan peppercorns.

Ingredients

• 1 tbsp sichuan peppercorns
• grated rind and juice 2 oranges
• 1 tblsp honey or brown sugar
• ¼ cup Grand Marnier
• ½ tsp salt
• 4 duck leg and thigh portions
• 2-3 tblsp balsamic vinegar
• ¼ cup virgin olive oil
• 1 tbsp honey
• salt and pepper

Method

1. Process the sichuan peppercorns, orange rind and juice, brown sugar, Grand Marnier and salt together in a small blender or crush together in a mortar and pestle.
2. Place the duck portions into a shallow dish and pour over the duck pieces, turning to coat evenly. Cover and refrigerate overnight.
3. Heat a non-stick frying pan with 1 tblsp oil and when very hot place in the duck portions in skin side down. Cook over a moderately-high heat for 2 minutes until the skin is browned.
4. Transfer to an oven dish and cook at 180 degrees Celsius oven for 45 minutes.
5. Add the orange peel to the frying pan and cook over a moderate heat until slightly crispy. Add the balsamic vinegar to the pan and stir to deglaze the pan. Mix with the oil and honey and season with salt and pepper.
6. Serve the duck on your favourite salad greens with the warm balsamic honey dressing.