STAR ANISE DUCK SALAD

4 duck breasts, trimmed of fat
1/3 cup red wine
1/3 chicken stock
2 star anise
6 shallots (green onions), sliced
175 g (6 oz) mizuna or Asian salad greens

Place duck breasts, skin-side down, in a preheated frying pan over high heat and cook for 10 minutes or until skin is well browned and crisp. Remove the duck from pan and drain the pan of fat. Add the red wine, stock and star anise and cook for 5 minutes or until liquid has reduced by half.

Return the duck to the pan, uncooked-side down, and rest in the pan over medium heat for 4 minutes.