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Glazed Five-Spiced Duck Breasts

(From Neven Maguire’s real Food for Families)

(for 4)

4 x 175g (6 oz.) Duck Breasts
1 Teaspoon Chinese Five Spice Powder
2 Tablespoons Honey
4 Tablespoons Sweet Soy Sauce
2 Tablespoons Balsamic Vinegar
1 Red Chilli seeded and finely chopped

Lightly score the skin of each breast into a diamond pattern with the tip odf a sharp knive being careful not to cut into the meat.

Heat a large heavy based frying pan until quite hot.
Add the breasts, skin side down, lower the heat and cook for 4 minutes untilcrisp and golden brown..
Turn the breasts over and cook for another 5 mts (or longer if you don’t like them pink)
Mix together the spice powder, honey,soy,vinegar and chilli in a small bowl.

Pour away all the excess fat from the pan and add the contents of the bowl to the pan.
Simmer all together for two minutes.
Remove from the heat and lesve to rest for a couple of minutes..

To serve slice each breast diagonally and spoon over the sauce from the pan.


Chinese Five Spice power usually is:
Cinnamon
Star Anise
Ginger
Cloves
Pepper



October 8, 2007 07:10 PM | 0 Comments
  Martin Dwyer
Consultant Chef