Duck Breast with Chinese Five Spice
Caroline
ingredients
- 2 duck breasts
- 1 tsp Chinese 5 spice powder
- oil for frying
- 2 star anise, broken in half
- 2 pak choi, halved
- 4 spring onions, cut into lengths
- 2 tbsp soy sauce
- 100 ml chicken stock
- 2 tsp runny honey
directions
- 1
Cut slashes thorugh skin and fat of each breast, and rub with five spcie and season well. Heat oil in frying pan and when v hot, add duck breasts skin side down. Turn heat down a little and fry for 8 to 10 mins or until skin v crisp and rown, and fat has started to melt from under skin. Tip out excess fat.
- 2
Turn breasts over and add star anise to pan. Cook for another 5 mins, remove and leave to rest for 5 mins.
- 3
Meanwhile, add pak choi and spring onions to pan and cook briefly. Add rest of ingredents and bubble together briefly.
- 4
Serve with rice.
Source: Caroline
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