A spectacular, festive dish that will leave you craving for more! This five spice duck breast is rubbed with the seasoning, seared on a pan and then roasted to perfection. The orange and mango sauce has just the right balance of sweet and tangy with a hint of heat. Fresh and zesty salad on the side rounds it up with a juicy crunch. A true gourmet meal that is easy to make at home!
The Flavour Affair:
Duck Breast + Five Spice + Soy Sauce + Honey + Mango + Orange + Chili
I came up with this dish when I was pondering on what to make for the occasion of Lunar New Year. Not that we celebrate, but I never miss a chance to create something new! I wanted a dish with distinctive Chinese flavours, a little sophistication, and I also wanted it to look festive. And so I went for duck breast for festive, five spice for Chinese, and a punchy orange and mango dressing for a little extra special.
Duck Breast: duck breast is tender in texture and rich in taste. It has a good balance of gamey, savory and sweet, and the high fatty content adds a lot of depth to the flavor. A perfectly cooked duck breast is slightly pink inside, succulent and juicy. You can buy it fresh or frozen – if using frozen, thaw in the fridge overnight.
Five Spice: an essential Chinese blend of star anise, cinnamon, cloves, Sichuan peppercorns and fennel. It is easy to find in any grocery store and equally easy to make at home. I prefer the homemade version where I double the amount of star anise for a more prominent licoricey flavour.
Soy sauce and honey: basic ingredients for the salty and sweet aspects of the marinade, these two often go together in Chinese cuisine.
Mango: in this recipe, I use mango to create a more complex, layered flavour. Its sweetness complements the overall profile of the dish yet has its own nuances. I add mango vinegar to the marinade for a mild, fruity acidity, and use fresh mango juice in the dressing.
Orange: likewise with mango, I use different forms for different purposes. Orange zest in the marinade adds a citrusy element with bitter undertones. In the dressing, orange and mango juices pair well together to create a sweet base with a tangy finish.
Chili: the purpose of chili is to add heat to the otherwise mellow dressing. Heat is an important taste component, it creates a sharp contrast and a vibrant, awakening feel. I usually use dry red chili flakes.
Preparation tips for Five Spice Duck Breast with Orange and Mango:
- Allow the duck to sit in the marinade at least 30 minutes for the flavours to impart.
- Sear the duck on a pan first. It will create a crust sealing in the juices and help keep the meat tender.
- When searing, use an oil spatter guard! The marinade will come in contact with hot fat and splatter like crazy. You don’t want any of it on your skin!
- You can add a few more spices to the pan and later on to the roasting tray. This can be an extra whole star anise, a few cardamom pods and allspice berries. These spices are sweet with different undertones, so they complement the overall flavour profile while adding their own nuances.
- Roast the duck breasts skin side up. The fat will render and flow through, filling the meat up with tasty juices.
- Don’t overcook the duck. Allow 10-12 minutes in the oven at 180C (depending on the thickness) and then let rest for a few minutes.
Serving suggestions:
Cut the duck breast into 1cm thick slices and arrange on a plate in a curved line. Drizzle the sauce over the slices and onto the plate. Serve with a zesty crunchy salad dressed into a simple vinaigrette.
***
Five Spice Duck Breast with Orange and Mango
Equipment
- 1 small mixing bowl
- 1 large frying pan
- 1 Roasting tray
- oil splatter shield
- 1 Sauce Pan
Ingredients
For the rub:
- 2 star anise
- 1 tsp fennel seeds
- 1 tsp cloves
- 1 cinnamon stick
- 1 tbsp Sichuan pepper
OR
- 2 tbsp Chinese five spice
For the marinade:
- 1/2 cups soy sauce
- 1 tbsp mango vinegar
- Orange zest from one orange
- 1 tbsp honey
For the duck:
- 2 whole star anise
- 5-6 green cardamom pods optional
- 3-4 whole allspice berries optional
For the sauce:
- 100 ml orange juice
- 200 ml mango juice
- 1/2 tbsp balsamic vinegar
- 1 whole red chili
For the salad:
- Mixed greens
- 2 oranges peeled and sliced
- 2 carrots shredded
- 1 red onion finely sliced (optional)
- Red wine vinegar olive oil and a splash of fresh lime juice for dressing
- Salt and pepper
Instructions
- Prepare the rub by grinding the whole spices to a fine powder (see Note 1).
- Prepare the marinade by whisking all marinade ingredients together.
- Make a few cuts on the skin side of the duck breasts – try not to cut the meat. Rub them with the five spice blend, place into a zip lock, pour in the marinade and shake to coat. Leave in the fridge for at least half an hour.
- Heat a frying pan to medium-high. Add one tbsp olive oil and fry the whole spices (star anise, cardamoms and allspice berries, if using) for 20-40 seconds until fragrant.
- Shake the marinade off the duck breasts and briefly pat them dry (see Notes).
- Add the duck breasts to the pan skin side down and fry for 1-2 minutes, then flip and fry for another couple of minutes.
- Transfer to a roasting dish and roast in a preheated oven skin side up at 190C for 12 minutes for medium.
- For the sauce, heat orange and mango juices in a pan. Add 1/2 tbsp balsamic vinegar and 1/2 tsp red chili flakes and reduce over high heat to 1/3.
Notes
- You can substitute the home made five spice blend with a store bought version.
- Make sure to have an oil splatter shield ready. When you start frying the duck, the juices from its marinade with come in contact with the hot oil and it will splatter.
