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Sliced duck breast with a drizzle of orange dressing alongside a zesty salad

Five Spice Duck Breast with Orange and Mango

Tender slices of perfectly roasted duck breast in a flavourful five spice marinade served with a sweet and tangy orange and mango dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people

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.