Spiced Duck Skin

• 200 g (7 oz) duck skins, from the breast meat only
• 2 star anise<

Place the duck skins on a board and, using a sharp knife, remove most of the fat. Reserve the skins.

Using a small saucepan, render the duck fat with the star anise, cinnamon stick and sansho pepper over low heat for about 15 minutes.

Pass the fat through a fine filter and reserve only the liquid fat.

Line two heavy-based baking trays with non-stick baking paper. Spread