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Five-spice Duck Breasts with Honey & Soy

30 minutes plus at least 1 hour to marinate Duck Breasts

2 Servings


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Sunset Dinner


Great dish – if you are on a diet replace the pasta with bean sprouts makes an authentic Chinese dish!

Oven temperature

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.

Cooks tips

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!

Serve with

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.

Wine pairing


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Vegetarian information
Sunset Dinner


  • 2 duck breasts

  • 4 tsp five-spice powder

  • Seasonings

  • 2 tabs clear hone

  • 6 tabs soy sauce

  • 4 spring onions

  • 1pkt noodles

  • Toasted sesame oil

  • Sesame seeds to garnish

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