Tag-Archive for » five spice «
This is quite a quick and easy duck breast recipe to put together, it does need to be marinated, but only for 1-2 hours and the rest of the recipe is really easy. I served ours over stir-fried vegetables but it would also be nice with some fried rice as well. I reserve the marinade and boil it, then add a little extra honey and pour it over the duck at the end.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Duck breasts
50 ml honey
50 ml sherry wine vinegar
50 ml soy sauce
1 Teaspoon freshly grated ginger
3 Cloves garlic, crushed
1/4 Teaspoon cinnamon
1/2 Teaspoon Chinese five spice powder
Freshly ground black pepper
8 Spring onions
Method
1. Score the duck breast skin in a 
criss-cross fashion.
2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
3. Coat the duck in this marinade in a shallow bowl.
4. Cover and leave for 1-2 hours.
5. Set the oven to 180 Degrees Celsius.
6. Remove duck and reserve marinade. Cook duck skin side down in a fry pan until browned, carefully pour off fat several times during cooking.
7. Place the duck, skin side up, on a wire rack in a roasting tin
8. Cook for 20 minutes or until cooked as desired. (20 Minutes will be pink inside)
9. Put the marinade and a couple of tablespoons of roasting juices in a small saucepan, add about 2 tablespoons extra honey, bring to the boil, add spring onions, simmer gently for 2 minutes.
Serve over vegetables or rice and spoon sauce over.
All photos taken by me unless otherwise stated.
I found this one by chance the other night, it is a recipezaar members and it was a choice I had in the swap this month, it was so yummy and easy to dmake. I cooked the chicken solely in a pan, the reason for the finishing off in the oven is because of the honey in the marinade it will burn the outside as it caramelizes. To prevent this I browned chicken then turned the heat way down and cooked covered, it came out tender and juicy and full of flavour. I also boiled the left over marinade and thickened with cornflour and served as a suace on the side it was delicous and I am so glad a made this one. I made just 2 changes to the ingredient amounts to give me the extra needed to make a sauce and I will list these below. If you want to see the original version of this recipe please click here.
If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Skinless chicken breasts
2 Tablespoons light soy sauce
2 Tablespoons sweet chili sauce (I added 1 extra tablespoon)
2 tablespoons honey (I used 1 Tablespoon extra)
2 Garlic cloves, crushed (I added 3 cloves)
1 Teaspoon Chinese five spice powder
Olive oil flavored cooking spray (I used peanut oil in the pan, see note above.)
Method
1. Preheat oven to 200°C. (I didn’t do it this way see note above.)
2. Place the chicken in a ceramic dish in a single layer.
3. In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.
4. Pour over the chicken, turning to coat.
5. Cover and refrigerate for at 30-60 minutes.
6. Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.
7. Transfer to a baking tray, lined with baking paper, and brush with marinade.
8. Bake for 6-8 minutes until just cooked through.
9. Cover on a plate with foil and stand for 2 minutes.
10. Slice about an inch thick, and serve.
To Serve: I served mine over stir-fried veg and found it to be wonderful.
All photos taken by me unless otherwise stated.
