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Photo of Five spice duck breast with spice cherry sauce by WW

Five spice duck breast with spice cherry sauce

Total Time
35 min
15 min
20 min
Make cherries the hero in your Christmas cooking with this delicious spiced cherry sauce drizzled over your spice-rubbed roasted duck.


Raw untrimmed skin-on duck

780 g, buy 6 x 230g breast fillets, then trim fat

Chinese five spice

2 tsp

Olive oil

2 tsp

Red onion

1 medium, thinly sliced


2 clove(s)

Cherries, pitted, frozen

500 g

Chicken stock

1 cup(s), (250ml) reduced-salt

Red wine vinegar

1 tbs

Caster sugar

1 tbs

Star anise

1 individual

Cinnamon quill

1 whole


2 whole


  1. Preheat oven to 200°C. Place the duck on a clean surface. Sprinkle with the five spice and season with salt and pepper.
  2. Heat the oil in a large non-stick frying pan over high heat. Cook the duck for 2 minutes each side or until golden brown. Transfer to a baking tray. Bake for 5 minutes for medium. Set aside, covered, for 5 minutes to rest.
  3. Heat the pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the cherries, stock, vinegar, sugar, star anise, cinnamon and cloves. Bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half.
  4. Thickly slice the duck and serve with sauce.


SERVING SUGGESTION: Steamed green beans and asparagus, and basil leaves.