Asian Duck Breast with Vegetables

Bring a pot of water with vinegar to a boil. Add duck breast to the pot and cook for 3 minutes. Remove duck from the pot and drain on paper towels. For the marinade, mix 3 tablespoons honey in a bowl hoisin sauce, rice wine, salt, star anise and cloves. Add duck breast to the bowl and let rest for 1 hour. Drain and set marinade aside. Brush duck with remaining honey and place in a small roasting pan. Preheat the oven to  and when hot oven, with the skin side up at 220°C (approximately 425°F). Cook duck in the preheated oven for 25 minutes. During the cooking time, repeatedly drizzle duck with marinade. Remove duck from the roasting pan and keep warm. Add a little water to the roasting pan and stir. Add sesame oil, garlic and a pinch of sugar and whisk until smooth to make a sauce.

Peel carrot and cut lengthwise into long thin strips.

Rinse zucchini, cut into quarters lengthwise, remove core and cut lengthwise into long thin strips.

Blanch carrots in a pot of boiling salted water for 3 minutes. Add zucchini to the pot and blanch for another 1 minute. Drain each, rinse with cold water and drain again.

Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.

Rinse spinach, trim and spin dry.

Mix vegetables with the sauce