Step 1

Combine the stock, sugar, soy sauce, star anise, cinnamon and peel, if using, in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until thickened slightly. Stir in the vinegar.

Step 2

Meanwhile, season the duck well with salt. Place, skin-side down, in a large frying pan. Cook over medium heat for 6-8 minutes or until golden. Drain off the rendered fat. Turn and cook for a further 8-10 minutes or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Slice.

Step 3

Drizzle a little of the stock mixture onto 4 serving plates. Top with the potato puree, duck and mandarin and sprinkle with the baby herbs.