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
- Cut slashes through the skin and fat of each duck breast
- 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.
- 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.
- 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.