Helen RandellHoneyed five-spice duck
June 8th 2009 23:42
On a girls trip a couple of years ago, we decided to dine at a restaurant called Blues, located on the Fleurieu Peninsula. The wine flowed, the food was fantastic - overall it was one of those nights which really cements friendships.
I remember vividly the honeyed duck breast which I ordered. It was beautifully cooked, with crispy skin and such a gorgeous flavour. Since then, I have been trying to recreate the dish, going on my memory and whatever I happen to find in the cupboard. This rendition is pretty close, and one which I am happy to stick with! The chinese cabbage came straight from my garden, and once it was finely sliced and cooked, you could hardly even see the little nibble marks where the caterpillars had had their feast!
Duck is a bit of a treat in our household - it requires an evening, where the focus is on the food. Open a nice bottle of wine (I recommend something a little bit sweet), set the table properly and give over to the flavours.
Honeyed five-spice duck with chinese cabbage
2 duck breasts
1/2 teaspoon chinese five-spice
1/2 teaspoon salt
honey
1/2 tablespoon butter
6 chinese cabbage leaves, finely sliced
juice of one orange
Score the fat of the duck breast in a criss-cross pattern. Rub with five-spice and salt and let sit for at least 15 minutes.
Preheat oven to 200 degrees C. Drizzle a small amount of honey over the breasts.
Place duck into the oven for 15-20 minutes, until cooked through and juices run clear.
To cook cabbage: melt butter in a frying pan, add cabbage and saute until transparent and soft.
Remove duck from the oven and allow to rest for 5 minutes. Slice diagonally and place onto cooked cabbage. Drizzle with the orange juice.
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Comment by FoodMage