Chinese Five Spice Duck Breast

Chinese Five Spice Duck Breast

I don’t think I have ever used five spice before but it was a delicously rich and in depth. . Five spice is made from  “Chinese cinnamon” ,  cassia buds, powdered star anise and anise seed, ginger root, and ground cloves Will definitely be thinking of more ways to use this flavour  .

It resulted in an unctious sauce and for the first time pak choi tasted really lovely and had cooked to a silky texture.

Chinese Five Spice Duck Breast

2 duck breasts , look for free-range
1 tsp Chinese five-spice powder
1 tbsp Groundnut oil for frying
1 large bok choi , halved
2 tbsp soy sauce
100ml fresh chicken stock
2 tsp runny honey
1tsb of sesame

Adaptation of this recipe from BBC Good Food

  1. Cut slashes through the skin and fat of each duck breast
  2.  Rub the duck breasts with the five spice . 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.
  3. Turn the breasts over 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.
  4. 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.
  5. Plate the duck, bok choy and spring onions and spoon the sauce over.
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4 Responses to Chinese Five Spice Duck Breast

  1. tim says:

    5 spice usually has fennel & szechuan peppercorns in it rather than ginger. i think.

  2. Pingback: Asparagus with Smoked Bacon and Poached Eggs « Girl Interrupted Eating

  3. Lexi Leven says:

    I love five spice, it’s also delicious with pork. Beautiful photo!

  4. David says:

    In our restaurante its made with sauce over the breast

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