Recipe

Duck breasts with five-spice and honey peaches

Although ingredients in five-spice powder vary from country to country, it is usually a fragrant ground mixture of cinnamon, clove, star anise, sichuan pepper and fennel seeds.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Duck breasts with five-spice and honey peaches
  • 1/4 cup (90g) honey
  • 1 teaspoon five-spice powder
  • 4 medium peaches (600g), quartered
  • 4 duck breast fillets (600g)
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1 shallot (25g), chopped finely
  • 100 gram snow peas, trimmed, halved
  • 100 gram baby spinach leaves

Method

Duck breasts with five-spice and honey peaches
  • 1
    Cook honey, five-spice and peaches in large heated frying pan, stirring, about 5 minutes or until peaches are browned lightly. Remove from pan; cover to keep warm.
  • 2
    Score duck skins; cook duck, skin-side down, in same pan, over medium heat, about 10 minutes or until browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan; cover to keep warm.
  • 3
    Combine vinegar, oil, mustard and shallot in large bowl. Add snow peas and spinach; toss gently to combine.
  • 4
    Slice duck thinly; serve with peaches and salad.

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