Serves 4

2 Each Duck Breasts          
1/2 Cup Anise Rub*         
2 Cups Broccoli Fowerettes, blanched          
1 Cup Snow Peas, blanched          
1/2 Cup Red, medium dice           
2 Tbsp Canola Oil         
3 Tbsp Soy Sauce, lite         
4 Tbsp Balsamic Orange Syrup*         
20 Each Orange Segments          
1 Cup Rice Noodles, fried     

Anise Rub: 
3 Tbsp Anise Seed, ground        
1 Tbsp Fennel Seed, ground          
1 Tbsp Coriander Seed, ground         
1 Tbsp Pink Peppercorns, ground         
2 Tbsp Kosher Salt          
2 Tbsp Brown Sugar         
2 Tbsp White Sugar         

Balsamic Orange Syrup: 
2 Cups Balsamic Vinegar          
1 Cup Orange Juice

For the Duck:
Take duck breasts and score the skin with a knife. Dust the duck breast with the anise rub and set aside for about an hour.

To cook the duck place 1 Tbsp of oil into a hot saute pan and place skin side down. Let the duck brown and then turn over and place into the oven at 350 degrees for about 10 min. 

For the vegetables, place 1 Tbsp of oil into wok and add garlic and lightly fry. Add remaining vegetables and saute until tender. Deglaze vegetables with soy sauce and place into center of plate. Arrange 5 orange segments around the perimeter of the plate and drizzle the balsamic syrup over the top. Slice the duck and place on top of the vegetables and garnish with fried rice noodles and serve.    
     
Anise Rub:  
To make the rub place all ingredients into a bowl and mix thoroughly. Set aside.    

Balsamic Orange Syrup:     
For the syrup, place all ingredients into a sauce pot and reduce over medium heat until a thickened syrupy consistancy appears. 

**Tip: As seen on the show, this recipe pairs great with Blue Moon beer