Honey Spiced Duck - cooking recipe

Ingredients

2 duck breasts
20 ml honey
20 ml sherry wine vinegar
20 ml soy sauce
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon Chinese five spice powder
freshly ground black pepper
8 spring onions

Preparation

Score the duck breast skin in a criss-cross fashion.
Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
Coat the duck in this marinade in a shallow bowl.
Cover and leave for 1 hour or overnight.
Set the oven to fairly hot, 200c/400f.
Put the duck on a rack in a roasting tin, reserving the marinade.
Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
Put the marinade and 40mls of the roasting juices in a small pan.
Add the spring onions and bring to the boil.
Simmer gently for 2 minutes.
I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.