Duck Breasts
Tasman Sea Salt Smoked Salt
Chinese Five Spice 

METHOD

Rub the duck breasts with Tasman Sea Salt Smoked Salt and place in a cold frying pan over a medium high heat and allow the fat to render out. Remove some of the fat as the breasts cook. When the skin side is golden and crispy – approx. 5 – 8 minutes – turn the breast and cook for another 4 minutes or until the breast is cooked to your liking. Sprinkle with Chinese five spice and quickly sear again on both sides. Leave to rest then serve with spring greens or boy choy.