4 Mallard breasts, skin on
Chinese five spice powder
A small piece of fresh root ginger, grated
1/2 Red onion, thinly sliced
4Tbsp Caster sugar
A splash of rosehip vinegar
The zest and juice of 1 orange
1 Star anise
Groundnut oil for frying
1 Gently soften the ginger, onion and orange zest in a small pan while you de-stone the damsons. Stir in the fruit, sugar, star anise, orange juice and vinegar, then cook for a further 10 minutes (if your damsons are a bit on the sharp-side you may have to add a little extra sugar along the way). Leave to cool.
2 Spoon 3 tablespoons of five spice onto a large plate, then add a good pinch of salt and pepper. Score the skin on each breast with a sharp knife, then roll in the spice mix.
3 Fry the duck breasts skin side down for 7-10 minutes until the skin is crispy. Turn over and cook for a further 5-7 minutes. Rest, then serve with thinly sliced cucumber, spring onions and a good dollop of the relish.