This was published in The Independent newspaper way way back, probably around 1984 when I started keeping a handwritten recipe book and jotted down ones I came across. The duck does tend to spit out a lot of fat, so some foil over it for at least part of the time is a good idea.
Lacquered Duck Breast (Sophie Grigson)
2 tbsp clear honey
1 tbsp soy sauce
1/4 tsp five spice powder
2 boned duck breasts (preferably Barbary)
salt & pepper
Mix the honey, soy sauce, five spice powder and pepper. Brush this onto the duck breasts and leave for half an hour, preferably in a fridge. Then brush it again with the remaining mixture (you can do this ad infinitum). Place the duck breasts skin side up on a rack over a roasting tin. Heat the oven to 450F/230C/Gas Mark 8. Roast for 15 minutes medium or 20 fairly well done (depending on the thickness of the breasts). Use foil to prevent burning if necessary. When done, turn off heat, leave oven door partially open and cover with foil. Leave ten minutes.
Slice breasts just before serving. I like to serve this with some sort of fancy mashed or puréed potato (mashed with finely chopped leeks boiled in milk and some butter and black pepper maybe) and a nice crisp vegetable -