Five Spice Roast Duck Breast
This recipe features succulent duck breasts paired with a fragrant Chinese five-spice seasoning. The dish is complemented by a rich plum sauce, adding a touch of sweetness to the savoury flavors. Served alongside bok choi and spring onions, this dish offers a harmonious blend of textures and tastes that will delight your taste buds.
— Constant Cookbook
Ingredients
- 4 duck breasts , look for free-range
- 1 tsp Chinese five-spice powder
- olive oil for frying
- 2 star anise , broken in half
- 4 bok choi , halved
- 4 spring onions , cut into lengths
- 2 tbsp soy sauce
- chicken stock fresh, cube or concentrate, made up to 100ml
- 2 tsp runny honey
Instructions
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Yield
Serves 4
Nutrition
- Calories: 904 calories
- Fat Content: 64 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 38 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 1.05 milligram of sodium
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