Last night I made a slight variation on this recipe from Taste. The sauce was good, and more importantly the duck cooking method worked really well.
The duck marylands were cooked in a pan, skin side down, on low heat for 15 mins, then skin side up for 5 mins.
Then they were covered in marinade (see below) and cooked, covered, in the oven at 180C for 45 mins.
Then the duck was taken out of the pan and put in a clean tray and cooked at 220C for 10 mins. While the skin did not crisp up, the duck itself was soft.
The recipe is for 4 marylands. I cooked two but made a full quantity of the marinade.
The marinade consists of the following:
3 garlic cloves, sliced
3 cm root ginger, julienned
2 star anise
1/2 cup Shaoxing rice wine
1 cup chicken stock
1/3 cup red wine
1/3 cup soy sauce
1/4 cup brown sugar
Actually the sauce could do with a hit of chilli.
Saute the garlic and ginger in a pan, then add the other ingredients. Bring to the boil then simmer for 5 minutes.
Add the marinade to the duck in the cooking pan, but don’t fully submerge the skin. Sprinkle 1/2 tsp of five spice powder onto the duck skin (or 1 tsp if 4 pieces of duck).
When the duck is in the over an 220C, strain the marinade, skim off the fat, and reduce on the stove for 10 mins. Add some of the sauce to the dish before serving.
The recipe included potato, but I substituted fennel, carrot and broccolini. Julienned spring onion and chilli on top.