This delicious Oriental recipe uses Chinese five-spice powder, thyme, mint, lemon and chilli for a bit of a kick.
Serves 2
Ingredients:
- 2 Gressingham Duck Breasts
- 1 tbsp Chinese five-spice powder
- 4 tbsp Hillfarm Rapeseed Oil
- 1 tbsp dried or fresh thyme
- 2 tbsp fresh mint
- Juice of half a lemon
- 1 red chilli
- Salt and pepper
Preparation:
- Preheat oven 220°C, fan 200°C, Gas Mark 7.
- Mix 3 tablespoons of the Hillfarm Rapeseed Oil with the five-spice and thyme and set aside. Then finely chop the mint and chilli and mix with remaining oil and lemon juice, and set aside.
- Score each duck breast 6-8 times across the skin and season.
- Place the duck breasts skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden and crisp. Turn the breasts over and quickly seal. After pouring off any excess fat put the duck in a roasting tray skin-side down and place in the preheated oven.
- Cook for 10-20 minutes depending on how you like your duck, from rare to well done. 5 minutes before the end of cooking time, turn the breasts over and lacquer with the 5 spice mix.
- Once cooked, place the duck breast on a chopping board and rest for 5-10 minutes (this is really important and makes the duck even more succulent). Then slice the breasts and pour over the mint, lemon and chilli mix.
- Serve with crusty bread and salad. Enjoy!
Duck breast cooking times:
10 minutes Rare
15 minutes Medium
20 minutes Well done
All ovens vary in performance, this is a guide only
Recipe by kind permission of Hillfarm Oils
Grown and cold-pressed on the family farm in Suffolk, Hillfarm Extra Virgin Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy, and one you can trust to help make your family’s meals healthier.