Duck breast with mandarin compote

Peel mandarins, cut them horizontally in half and separate parts from each other. Heat 2 tbsp oil in deep frying pan. Onion and garlic gently fry for 5 minutes, so that they are glazed without coloring. Add sugar and fry for 1 min. Add mandarins, vinegar and salt and pepper to taste. Smother for 10 minutes on low heat. Mix mandarin compote in bowl and allow to cool to room temperature.

Carefully remove grease from duck breast fillets with a sharp knife. Cover the meat with 1 tbsp oil and sprinkle with salt, pepper and five spice powder. Heat up the grill pan. Meat grilling 2-3 min. Per side, to brown flesh, but still rosé inside. Allow duck breast fillets to rest on cutting board and then cut into thin slices. Divide the meat over four plates and create some mandarin compote. Give the rest of compote in sauce bowl. Delicious with basmati rice and spinach.