4 Duck Breasts skin on (approx 700gm)
1 Tsp Chinese 5 Spice
1 Tsp NZ Flaky Iodised Sea Salt
40gm Butter
500gm Chinese Cabbage finely sliced
2 Tbsp Honey
2 Oranges juice and zest
1 cm Fresh grated Ginger
Preheat oven to 200°C.
Remove Duck Breasts from packaging and pat dry with paper towel.
Using a sharp knife score the skin of the Duck diagonally taking care not to cut into the flesh of the bird. Repeat scoring on the other diagonal. Rub the 5 Spice and Salt combined into the skin. Set aside.

Melt the butter in a heavy bottom fry pan over medium heat. Add cabbage and sauté until soft and translucent.

Season with Salt and Pepper to taste. Keep warm.

Combine and warm the honey and ginger then drizzle over the Duck Breasts in an oven dish. Roast for 15 minutes or until meat turns pink or brown if well done is preferred. Pink is recommended.

Allow the meat to rest for 2 minutes on a clean surface before slicing thinly.

While the meat rests, add the orange juice and zest to the pan used to roast the Duck and quickly reduce the liquid to form an aromatic jus.

Serve Duck on a bed of warm cabbage and drizzle with Orange Jus.

ASKERNE HAWKES BAY GEWURZTRAMINER 2005

Classically aromatic with floral (rose water), ginger, lychee and Turkish Delight notes. Similar flavours are on the palate, which is rich, powerful and long, and finishes off-dry. Great with the traditional match of Asian food or simply on its own. Gold medal winner – both in New Zealand and Australia.