Five-Spice Duck Breast with Vegetables
Five-Spice Duck Breast with Vegetables



  • 2 duck breasts
  • 1 tsp Chinese five-spice powder
  • 2 potatoes, peeled and cut into 2cm chunks
  • 1 chopped carrot
  • 100g torn kale, stalks removed
  • 2 tbsp oil
  • Redcurrant jelly, to serve
  • Preheat the oven to 200C. Score the duck skin and pat dry, then season all over with the five spice powder, salt and pepper. Boil the potatoes for 10 mins in salted water, then drain. Pour the oil in a roasting tray and heat in the oven for 5 mins, then add the potatoes and carrots to the tray and mix. Season and roast in the oven for 25 mins. Remove and set aside.
  • While the veggies are roasting, lay the duck breasts skin-side down in a cold pan. Cook for 8 mins or until the skin is golden and crisp, then turn over, seal the flesh and transfer to a roasting tray. Cook in the oven for 8 mins, then leave to rest for 10 mins. Slice the breasts and serve with the vegetables and a dollop of redcurrant sauce.
30 mins
2 serving

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