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.
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.
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.
