Five Spice Duck Breast
Cooking time: 30 minutes
We have tried this recipe a few times and have tweaked it a little over time - it is extremely tasty and was perfect with our wine match - Pinot Noir 2009, The Crossings, Marlborough, New Zealand.
4 duck breasts (free range)
1 tsp Chinese five-spice powder
2 star anise, broken in half
4 bok choi, halved
4 spring onions, cut into lengths
2 tbsp soy sauce
chicken stock (100ml)
2 tsp runny honey
Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down and fry for 4-6 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Keep an eye on how the skin is browning as it can burn very quicky if not careful. Tip out any excess fat.
Turn the breasts over and add the star anise to the pan. Cook for another 2-3 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.
We've been buying wine from Karl since 2006 and have always appreciated his sensible advice and wide ranging knowledge. We have bought a broad range, from everyday quaffing wine through...