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BRAISED DUCK BREASTS WITH FIVE SPICE

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Serves: 2

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  • Gluten Free
What does this mean?

I'm afraid that this recipe is rather vague as it was a slap-dash approximation of a dish that I was served a few years ago, and that I have just recreated in the kitchen this evening. It turned out beautifully, though completely different to the original dish. Serve with rice. Serves 1 very greedy person.

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Ingredients

  • 2 duck breasts
  • 1 knob of butter
  • 1 small sliced onion
  • 3 cloves finely chopped garlic
  • 0.98 inches finely chopped fresh gingerroot
  • chicken stock
  • 1 tablespoon Chinese five spice
  • 2 tablespoons dark soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 2 tablespoons honey

Method

  1. Pre-heat oven to 350F
  2. Place the duck breasts into a dry heavy cast iron casserole skin side down so that the fat renders. Cook for 2-3 mins each side .
  3. Remove and set aside Add onions and turn down heat, throw in knob of butter Soften on a very low heat for about 5 mins Add garlic and ginger and sweat for a minute or so
  4. Add five spice and combine Add soy sauce, mirin and sesame oil
  5. Return the duck to the casserole and toss in the mixture Add enough stock to cover the breasts and bring to the boil Remove the casserole from the heat and cook in the oven for 2 hours.

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