In a small saucepan, gently fry the NOMU Oriental Rub in a glug of oil. Add the remaining marinade ingredients and simmer until slightly thickened. Set aside to cool.

Using a sharp knife, score the skin of the duck in a narrow criss-cross pattern. Marinate the duck breasts for half an hour.

Heat a non-stick pan over medium-high heat and sear the duck skin-side down until most of the fat has been cooked off and the skin is browned and caramelised. Turn the breast over and cook further until the meat is cooked to medium rare.

Serve on a bed of jasmine rice or noodles with wilted Chinese greens. Heat any extra marinade and drizzle over the duck.

Tips:

1. This recipe is absolutely superb cooked over hot coals, as the duck develops a beautiful smoky flavour.
2. The deliciously versatile marinade is perfectly suited to salmon, tuna, prawns, chicken, pork and duck. In fact, it’s great on just about anything, so double up the recipe and keep a bottle in the fridge.