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Recipes ASIAN INSPIRED DUCK WITH 5-SPICE & ROASTED CHERRY SAUCE

ASIAN INSPIRED DUCK WITH 5-SPICE & ROASTED CHERRY SAUCE

Prep 10 mins + 1 hr
Cooking 30 mins
Serves 2-4

Take a little trip to the Far East with your tastebuds...

- WHAT YOU WILL NEED -

  • FOR THE SAUCE: 2 Tbsp shallots or onion, finely chopped
  • 1 tin cherries with juice
  • Pinch of CHINESE 5-SPICE
  • ¼ cup fresh, low-sodium chicken stock
  • Juice and zest of 1 orange
  • 2 tsp soy sauce
  • 2 Tbsp port or 1 tsp honey
  • ¼ tsp red wine vinegar
  • 1 tsp cornflour mixed with 1 Tbsp cold water
  • FOR THE DUCK: 4 duck breasts
  • Pinch of CHINESE 5-SPICE
  • Salt to taste

- METHOD -

Slice a criss-cross diamond pattern in the duck skin before rubbing a pinch of Cape Herb & Spice Chinese 5 Spice Exotic Spice blend into the cuts and dusting the other side of the duck with spice. Cover and allow to stand for half an hour. Heat a non-stick pan with a tbsp of vegetable oil. Season the duck breasts lightly with salt, then fry skin-side down over medium-low heat for 10 minutes to render the fat and crispen up. Turn over and fry for a further 3-5 minutes (Duck should be medium-rare to medium - still pink in the middle). Set the breasts aside to rest, pour off the fat, keeping a tablespoon aside to fry the onion until soft on a low heat. Add all the sauce ingredients except for the cornflour and bring to a boil. Then add the cornflour and cook for a few minutes to thicken. Taste and adjust salt as needed before plating and pouring the sauce over the silvers of duck.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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