Lovely dish, boyfriend absolutely loved it and was asking for more.
I made the duck medium - fried skin side down for 8 minutes, then turned it over and fried for another 4 minutes, and put it in the oven at 180C for another 5 minutes or so.

I served it with noodles, and although it was nice I think it would go better with rice. Make sure you make extra sauce!

Really quick and delicious recipie. I followed other comments about putting the duck in the oven, but I dont think ill do that next time as it made my duck over cooked. I'd advise sticking to the recipie. Fab flavours!

I just wanted to say that I've cooked this dish 6 times in the last two weeks - we're addicted.

Very easy & very tasty

So very quick and easy to make. I ended up putting the meat in the microwave for a minute after serving because it was very pink in the middle. Next time I will have the oven on stand by. I found the sauce a little sweet so will adjust next time. I served with Delia's braised red cabbage with apples. It was very nice indeed and made a lovely change to a traditional roast on Sunday.

The is the second Chinese duck breast recipe we've tried from GF and by far the nicer one. Very easy, but feels special and indulgent, with lots of lovely flavours. The only thing I'd do differently is cook the duck for a bit less time, but I do like my meat very rare.

nice ,well done.

This is a fantastic recipe. Simple, quick, fresh and open to variation I think.
I added a couple of sliced medium chilies to the vegetables to give it a bit of zing, and I think there are lot of other vegetables that would work, though the Bok Choi was perfect.
I served on a bed of plain noodles and doubled he quantity of the sauce. I was thinking of thickening the sauce at the end, but actually it was great as a thin broth around the duck and through the noodles. I think maybe a knob of butter beaten in at the end may give it richer, silkier, texture.

Made sauce separately and cooked 2 chicken breasts in oven then added them to sauce for last five minutes. Sauce really tasty but think I might reduce chicken stock down first next time to make it a bit thicker.

This was ok, quite nice, but I really felt it was lacking something... I'm not sure what, though. Eight minutes is far too much for the duck, too! I can't say I won't be making this again, though - it was nice enough for me to want to try to refine it myself.

Duck is definitely my favourite meat at the moment.

Here is my Crispy Duck with Fried Potatoes recipe:

http://www.thenourishingroad.co.uk/2012/02/crispy-duck-with-fried-potato...

So good, and go healthy as animal fats contain vital vitamins for proper brain function and to boost immunity. Find out more here:

http://www.thenourishingroad.co.uk/2012/01/more-fat-yes-please.html

Good, quick recipe. Needs rice or noodles with it. I used 2 tsp on honey as suggested in sauce and was bit sweet at first so if you have less of a sweet tooth use accordingly. I put duck in oven ato finish and out resting juices in sauce.

Simple and delicious! doubled up on the sauce and also put the duck in the oven. Tasty!

I was disappointed with this, given the fantastic reviews... I followed the recipe exactly, and although yes the sauce was nice, it wasn't very exciting. I had expected something much more special. It wasn't unpleasant though. There is another duck breast recipe on here (with plum sauce) and that is delicious in comparison.

First time we made this we stuck to the recipe, my husband liked it but I didn't, then I read a few of the other reviews and decided to try it with beef. We now have this with round steak cut into stir fry pieces, it's quick and easy and really tasty.

Real easy to make and the flavours are great! Didn't have any star anis so added one clove instead and also squeezed some lemon juice over the dish to balance the sweetness of the hunny. Lovely!

Simple and delicious! I served this with stir-fried noodles. I will definitely make this again.

Really Yummy and very easy but tastes gorgeous. will make again.

Duck was delicious but the sauce and bak choi were far too runny. Would definitely make it thicker in the future.

Delicious! Just made this and it was yummy. Definitely need to double the sauce and I found that frying skin down for 8mins slightly too much as the skin started to burn. Also finished the duck in the oven.