Serves 4 • 4 duck breasts (approximately 160g each) • 1 broken stick cassia bark • 3 whole star anise • 2 tsp each Sechuan peppercorns, Chinese five spice, crushed garlic, ginger • 1 tsp salt

Combine spice and seasonings in large pot
of water, bring to boil. Reduce to a simmer. Add duck breasts. Cook gently for 12 mins. Remove breasts. Cool.
Marinade
1 cup plum sauce
2 tsp chopped ginger
2-3 cloves crushed garlic
¹⁄³ bunch rough chopped coriander
2 tbsp sesame oil, aged balsamic vinegar
3 tbsp palm sugar
Blend ingredients. Pour marinade over sliced cold duck breasts. Refrigerate overnight.
Blood Orange Emulsion In a bowl, whisk together 1 tsp Dijon mustard, pinch castor sugar, zest and juice of one blood orange and 50ml white wine vinegar. Drizzle in 200ml Kyneton Olive Oil, whisking continuously to emulsify.

To Serve
One 200gm Holy Goat Organic Baby La Luna cheese per person, grilled both sides until centre is heated and soft.
Place in centre of dinner plate, arrange sliced orange on top of cheese, then sliced duck. Top with micro herbs and drizzled emulsion.

Chef: Nigel Stainwall
Regional Wine Match: Glen Erin Pinot Noir