Sticky Duck Breasts

Dec 10, 20180 comments

Sticky Duck Breasts


  • 1tsp clear Eastvale Honey
  • 1 tbsp low salt soy sauce
  • 1 tbsp rice wine
  • 1 tbsp white wine vinegar
  • 1 tsp five spice powder
  • 2 duck breasts
  • Chinese cabbage/spinach


Heat oven to 180C.

Mix the honey, soy, rice wine and vinegar in a small bowl.

Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder.

Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden.

Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin.

Leave the duck in the pan to rest.

Fry Chinese cabbage/spinach until crispy or sauté until wilted, serve on the side?


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