Five spice roast duck breast

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olive magazine

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1. Video tutorial: Making stock

1. Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Tip out any excess fat.
2. Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid - you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.
3. Meanwhile, add the bok choy to the pan with the spring onions and cook briefly. Add the rest of the ingredients and bubble together briefly. Plate the duck, bok choy and spring onions and spoon the sauce over.

Know-how

Using just the duck breast rather than a whole bird makes it easier to control the cooking and get perfectly tender meat. Serve with steamed rice and bok choy.

Per serving

434 kcalories, protein 29.2g, carbohydrate 4.5g, fat 33.4 g, saturated fat 9.1g, fibre 0.1g, salt 2.03 g

Latest comments and suggestions

• debdooblah

  12 March 2008

  debdooblah rated this recipe

  

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• Ben

  31 March 2008

  Ben commented on this recipe

  This dish is very nice. There is so meny flavers. I would highly recomend this to anyone.

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• debdooblah

  03 April 2008

  debdooblah commented on this recipe

  Tried this a while ago and it's so nice we have it fairly regularly now. Good with a few noodles.

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• Joanne

  06 May 2008

  Joanne commented on this recipe

  Tonight my partner said to me "I should probably do something other than 'the five spice thing' with the duck for a change shouldnt I?" and I said "but you cant improve on perfection". This dish is tasty and dead easy. A winner in our book. We eat this regularly. When we dont have duck we substitute pork steaks/chops which also work well.

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• greenlada

  24 June 2008

  greenlada rated this recipe

  

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• Amy Eastwick

  05 March 2009

  Amy Eastwick rated and commented on this recipe

  

  This is really yummy! Made it for my husband who is a converted vegetarian and he said it was perfect. Added carrots and red pepper with the other veg which worked really well!

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• MrsMJM

  14 March 2009

  MrsMJM commented on this recipe

  Delicious, this recipe has become my husband's valentine's and birthday meal- he loves it. We serve with rice. The sauce is delicious and I have used with pork chops and chicken thighs. Yummy!

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• MrsMJM

  14 March 2009

  MrsMJM rated this recipe

  

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• Piglet

  14 July 2009

  Piglet rated and commented on this recipe

  

  Absolutely delicious!

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• Mrs T

  16 July 2009

  Mrs T rated and commented on this recipe

  

  I made this for a dinner party for six and everyone enjoyed it. I fried the breast for 10 minutes then popped it in the oven on 160 deg (fan) for 15 mins which enabled me to have a pre dinner drink with my guests. I doubled the quantity of sauce, which I made earlier and reduced it by a third and served it with noodles.

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• Joanne Ruffell

  13 August 2009

  Joanne Ruffell rated and commented on this recipe

  

  Superb dish. I also put the duck in the oven to finish and made double the quantity of sauce. My husband, who has spent some time in China, said that it tasted very authentic! One to do again.

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• Karina

  24 September 2009

  Karina commented on this recipe

  A tip to the ladies; let your boyfriend spoil you by making you this dish! It was awesome, I may be biased but it was made perfectly, looked exactly like the pic (and that never happens!) Thanks Kelvin :)

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• Lesley Gladden

  02 October 2009

  Lesley Gladden commented on this recipe

  I cooked this last week and it was really yummy my husband loved it! I did put my duck breast in the oven after sealing it as suggested by someone below and it worked I also did it with a cut of lamb and that worked too. Will def be one of my favourites to cook as it was simple to do.

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• Lesley Gladden

  02 October 2009

  Lesley Gladden rated this recipe

  

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• jo62

  02 October 2009

  jo62 rated and commented on this recipe

  

  Tasty and simple recipe. I also made double the amount of sauce which was full of flavour and lovely with the rice. I didn't have any pak choi so doubled up the spring onion and this worked fine.

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• Jilly

  01 November 2009

  Jilly commented on this recipe

  Also made double the sauce but would also double the spring onions. Cooked the pak choi and spring onions longer than I would have liked as my duck breast was for 2 people and very thick and took a little longer in the oven. Still tasted fantastic, both my husband and I loved it!

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• sneauxdrop

  17 November 2009

  sneauxdrop rated and commented on this recipe

  

  I subbed tenderstem broccoli but otherwise did it as suggested and everyone loved it. I blanched the broccoli before adding to the pan. The children and OH liked more of the sauce poured over, I served it with rice. Will do again.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

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

Per serving

434 kcalories, protein 29.2g, carbohydrate 4.5g, fat 33.4 g, saturated fat 9.1g, fibre 0.1g, salt 2.03 g

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