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

Five spice duck breast with spice cherry sauce

6 - 7
PersonalPoints™ per serving
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.


Duck, trimmed, raw

780 g, (buy 6 x 230g breast fillets)

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 individual


  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.