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Chinese duck breast

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

Supported by

Indy Cafe Cookbook Volume 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

  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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South West 660
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  • 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.

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