01698 328484

Mon - Fri 7.30am - 4.30pm

Sat 7.30am - 4pm

01698 263030

Mon - Fri 7.30am - 4pm

Sat 7.30am - 3.30pm

chinese duck

  • 2 x Duck Breasts
  • 2 x TBSP Chinese 5 spice (keep separate)
  • 1 x TBSP Dark Soy Sauce
  • 20g x Fresh Ginger, Sliced Thin Strips
  • 1 x Clove Garlic Crushed
  • 120g x Tenderstem Broccoli
  • 130g x Baby Sweet Corn, Sliced in Half
  • 6 x Spring Onions, Sliced Thinly
  • 2 x TBSP Oil
  • 1 x Chilli, Chopped Finely (optional)

Chinese Duck served with a Warm Ginger & Spring Onion Salad (Serves 2)


  1. Score the duck breast skin with a knife
  2. Coat each duck breast in the Chinese 5 spice to one side
  3. In a frying pan heat 1 TBSP of oil on a high heat
  4. Add duck breast, skin side down to the hot oiled pan and lower the heat to medium and fry for 5 minutes or until the skin is crisping.
  5. Turn the duck breast in the pan and cook for 4-5 minutes depending on how you like you duck cooked (less time makes it more rare, I like mine done for around 6-7 minutes and it still has a nice amount of pink in it)
  6. Remove from pan and rest for at least 5 minutes
  7. In a clean frying frying pan, heat 1 TBSP oil and add fresh ginger, garlic, broccoli, baby sweetcorn & spring onions (& chilli if you wish) and fry for 3-4 minutes on a high heat.
  8. Then add the soy sauce and cook for a further 3-4 minutes
  9. Slice duck breast and serve alongside the cooked vegetables (if the duck is too pink for your liking, it can be placed under the grill once sliced to cook further to preference)

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