Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 1 medium white onion, peeled, thinly sliced
- 3 cloves garlic, peeled, minced, divided
- 1teaspoons ginger, peeled, minced
- 1 small head savoy cabbage, cored, sliced thinly
- 250milliliter chicken stock, divided
- 2tablespoons soy sauce
- 2tablespoons rice wine vinegar
- 4 large peking duck breast, skin scored
- 1teaspoons chinese five spice
- 3tablespoons honey
- 1teaspoons thyme, fresh, chopped
Description
Crispy duck breasts pan roasted with Chinese five spiced honey glaze make for a delicious fakeaway dish.
Method
Step 1 of 5
Heat a skillet to medium heat on the stovetop with the sesame oil inside. Stir in the onions cooking for 3 minutes until softened. Add in 1 tsp garlic and ginger for 30 seconds before adding in the cabbage. Saute the cabbage for 2 minutes until it begins to wilt, add in half the chicken stock, soy sauce and rice vinegar continue cooking until the cabbage has fully cooked. Season and keep warm while cooking the duck breast.
Step 2 of 5
Heat a pan to medium heat on the stovetop. Pat the duck breasts dry using paper towel before seasoning and adding the duck breast fat side down into the pan. Crisp and render down the fat while basting the top of the duck breast with the rendered duck fat in the pan.
Step 3 of 5
Continue to cook the duck breast fat side down for 8-10 minutes until the skin has crisped up before filling the duck over and cooking the other side for another 8 minutes. Remove the duck breast from the pan discarding any extra duck fat placing it onto paper towel skin side up to rest.
Step 4 of 5
Whisk in the honey, 1 tsp of garlic, thyme and half the chicken stock letting it simmer for 5 minutes until the sauce has thickened and formed a glaze. Add the duck breast back to the pan to glaze and coat the duck in the honey glaze for 2 minutes.
Step 5 of 5
Portion and plate the duck alongside the cabbage spooning over any reserved glaze from the duck breast, serve warm.
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