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
- 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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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.
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