Five spice duck breast with spice cherry sauce
21
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Make cherries the hero in your Christmas cooking with this delicious spiced cherry sauce drizzled over your spice-rubbed roasted duck.
Ingredients
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
Garlic
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
Cloves
2 whole
Instructions
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.
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