Five-spice Duck Breasts with Honey & Soy
Great dish – if you are on a diet replace the pasta with bean sprouts makes an authentic Chinese dish!
Heat oven to 190°c fan 170° - 375°f – Reg 5
Score the duck skins
Join five-spice and seasonings together then rub well into the scored skins
Leave for at least an hour in the fridge – longer if possible
Heat a heavy based pan (no oil needed!) add duck skin side down.
Brown skins and turn approx. 5 mins each side.
Take out of pan and put on a plate in oven for 3-5 mins
When breast done to your liking take out of oven and rest for a few minutes.
To make sauce warm honey and soy bring to boil, let it bubble until syrup-like consistence.
Cook pasta as instructed on packet
When pasta al dente drain, add chopped onions, sesame seeds and sesame oil
Place duck breast on noodles and coat with honey sauce.
Extra time for breast to be in the marinade makes for a tastier dish but don’t leave overnight as the spice will take over!
This is a complete dish but to make it go further you could fry in the excess duck fat some traditional stir fry vegetables eg: mange tout, baby sweet corn etc. As you are using the fat it should taste of 5 spice.
2 duck breasts
4 tsp five-spice powder
2 tabs clear hone
6 tabs soy sauce
4 spring onions
Toasted sesame oil
Sesame seeds to garnish