Five spice duck breast with spice cherry sauce
Raw untrimmed skin-on duck
780 g, buy 6 x 230g breast fillets, then trim fat
Chinese five spice
1 medium, thinly sliced
Cherries, pitted, frozen
1 cup(s), (250ml) reduced-salt
Red wine vinegar
- Preheat oven to 200°C. Place the duck on a clean surface. Sprinkle with the five spice and season with salt and pepper.
- 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.
- 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.
- Thickly slice the duck and serve with sauce.