Chinese duck breast

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

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

www.barbicankitchen.com

Serves    2

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  • You will need
  • Method
  • 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
  1. In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper.
  2. Trim a little of the fat from the sides of the breasts and season with a little salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. In a bowl, mix together the spices, honey, sugar and olive oil, and season with salt and pepper.
  2. Trim a little of the fat from the sides of the breasts and season with a little salt.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with sautéed potatoes and kale or noodles and fried veg.
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'This is one of my favourite recipes to cook at Flavour Fest – the largest free food and drink festival in the South West, which takes place every year in Plymouth'

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