Creedy Carver duck breasts 2 Chinese five spice 1 tsp Mixed spice 1 tsp Clear honey 4 tbsp Olive oil 3 tbsp Salt and freshly ground pepper to season Brown sugar 1 tbsp

In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper. Trim a little of the fat from the sides of the breasts and season with a little salt. Place the duck breasts skin side down into a frying pan, and cook on a moderate heat. At regular intervals, pour away the excess fat into a heat proof bowl. Once the fat is golden brown, turn the breasts over and cook for 3-4 minutes more. Remove any excess fat and pour the honey and spice mix over the duck breasts. Cook for a further 2 minutes, turning after 1 minute. Remove the duck breasts from the pan and place them onto a wire cooling rack (skin side up). Pour the honey and spice mix over the duck and allow to rest for 5-6 minutes. Serve with sautéed potatoes and kale or noodles and fried veg.

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Chinese duck breast

This Chinese duck breast dish a firm favourite with chefs Chris and James Tanner

TV chefs Chris and James Tanner share one of their all time favourite Barbican Kitchen dishes, Chinese duck breast

www.barbicankitchen.com

Serves 2

You will need

Creedy Carver duck breasts 2
Chinese five spice 1 tsp
Mixed spice 1 tsp
Clear honey 4 tbsp
Olive oil 3 tbsp
Salt and freshly ground pepper to season
Brown sugar 1 tbsp

Method

In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper.
Trim a little of the fat from the sides of the breasts and season with a little salt.
Place the duck breasts skin side down into a frying pan, and cook on a moderate heat. At regular intervals, pour away the excess fat into a heat proof bowl. Once the fat is golden brown, turn the breasts over and cook for 3-4 minutes more.
Remove any excess fat and pour the honey and spice mix over the duck breasts. Cook for a further 2 minutes, turning after 1 minute.
Remove the duck breasts from the pan and place them onto a wire cooling rack (skin side up). Pour the honey and spice mix over the duck and allow to rest for 5-6 minutes.
Serve with sautéed potatoes and kale or noodles and fried veg.

You will need

Creedy Carver duck breasts 2
Chinese five spice 1 tsp
Mixed spice 1 tsp
Clear honey 4 tbsp
Olive oil 3 tbsp
Salt and freshly ground pepper to season
Brown sugar 1 tbsp

Method

In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper.
Trim a little of the fat from the sides of the breasts and season with a little salt.
Place the duck breasts skin side down into a frying pan, and cook on a moderate heat. At regular intervals, pour away the excess fat into a heat proof bowl. Once the fat is golden brown, turn the breasts over and cook for 3-4 minutes more.
Remove any excess fat and pour the honey and spice mix over the duck breasts. Cook for a further 2 minutes, turning after 1 minute.
Remove the duck breasts from the pan and place them onto a wire cooling rack (skin side up). Pour the honey and spice mix over the duck and allow to rest for 5-6 minutes.
Serve with sautéed potatoes and kale or noodles and fried veg.