Roasted Duck Breast with Hawthorn Berry Sauce

Dry Rub
8g Chinese angelica root (broken into shorter lengths)
2g cloves 
4g fennel 
100g brown sugar 
10g salt 
2g ginger Method
Use a coffee/spice grinder, process the angelica root, cloves and fennel into a powder (the angelica root will be in long whiskery fibres which is fine)
Cut diagonal slits in the skin of the duck breast, place into a zip loc bag with 2 tbs of the rub
Leave in the fridge for at least 24 hours
Pre-heat oven to 200 degrees Celsius
Heat a pan over medium heat, sear for 2 minutes on skin side, sear on the other side for 1 minute
Roast duck breast in oven for 15 minutes (10 minutes if you prefer it pink)
Slice and serve with hawthorn berry sauce

Hawthorn Berry Sauce
47g gula melaka 
80g fish sauce 
80g soy sauce 
10g hawthorn berry
1g cloves 
2g fennel 
300g water 

Boil until reduced to 1/3