Garlic & Ginger Duck with Chinese Five Spice
Ingredients
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4 x 125 gram (5 ounce) duck breasts
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½ tablespoons Chinese 5 Spice
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2 tablespoons dark soy sauce
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5 tablespoons dry sherry
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2 tablespoons sesame oil
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2 tablespoons clear honey
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1 teaspoon white wine vinegar
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Pinch Chilli Flakes
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200 millilitre (7 fluid ounce) water
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1 bunch spring onions, sliced diagonally
Key Products
Instructions
- 1 Cut slits in the duck breasts and rub with the Chinese 5 Spice. Cover and refrigerate for 1 hour.
- 2 Grill the breasts for 15-20 minutes, turning occasionally, until cooked through. Or cook on a rack set over the bbq for 20 minutes, turning occasionally.
- 3 To make the sauce, mix together the soy sauce, dry sherry, sesame oil, honey, white wine vinegar, Star Anise, Chilli Crushed and the water in a small pan. Heat and cook until thickened. Add the spring onions to the sauce and cook for a further minute.
- 4 Serve the duck, cut into chunks, with boiled rice noodles and garnish with spring onions.