Duck has a fine meaty taste and absorbs the flavours it is paired with in this recipe well. Cooking in clarified butter that is infused with a multitude of spices adds to the rich creamy texture of the duck.
3 tablespoons clarified butter
2 whole star anise
1 sprig rosemary
1 (12 ounces) pack smoked duck
sausage, cut into ¼- to ½-inch
slices
½ teaspoon allspice powder
Heat 2 tablespoons clarified butter on medium heat in a heavy-bottomed skillet. Add star anise and rosemary and cook, stirring, for about 1 to 2 minutes, until the butter is fragrant. Add the duck and cook, stirring continuously, for 2 to 4 minutes. Remove from heat and sprinkle with allspice.
Serve hot with rice.