Does flavour or appearance mean more to you? I've photographed the duck pink with the sauce spread over it - very photogenic, but you can get much more flavour from it by frying the duck thoroughly in the sauce in the pan. The flavour blends well into the meat and the frying effect broadens the flavours in the sauce. It won't win any food photography awards, but it tastes so much better!
400- 500 gms Duck Breast
1 Tablespoon Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Sugar
Ingredients for Palo Sauce
3 Tablespoons Sweet Dark Soy Sauce
6 Tablespoons Water
1 Teaspoon Cinnamon Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Teaspoons Cassava Starch
1. Clean the duck, mix with the cinnamon, salt, and sugar. Leave to marinade (overnight if possible).
2. Pan fry the duck skin side down (without oil) until the skin is browned and nearly burnt. As it cooks the fat will come out.
3. Turn it over and cook for a further 8 minutes.
4. Finally, cook it in the over at 160 degrees celsius for another 10 minutes just to finish it. Then remove and let it rest.
5. Make ths sauce, heat dark soy, cinnamon, sugar and salt in a saucepan.
6. Mix the cassava starch with a little water, and stir it into the sauce. Cook it through until it thickens.
7. Slice the duck, so a little skin is which each slice.
8. In a frying pan, mix the duck and the sauce and fry it over a high heat for a further minute. Stirring the duck so the sauce coats it completely.