Oooh crispy duck with five spice and honey....it doesn't get much better than that, does it? Well, it does if I tell you that this is so easy, but please don't tell anyone! I often used to cook whole ducks when they were on offer and there were all sorts of complicated ways of getting a crispy duck skin that I found in books and from the television.
There were lots of techniques for piercing of skin, scalding and hanging for days on end. Hanging up to dry? Not sure that would work with two professional Weimaraners, two pet moggies, one million wild moggies and assorted rodents of the determined variety. Stand by for my easy cheat which I found by accident.
Duck breasts are so versatile and always impressive. They are huge 350g portions here in France so they will feed 2-3, otherwise allow one breast per person.
Start by using a sharp knife to score through the fat and then sprinkle on two heaped teaspoons of five spice powder. Give it a good massage down to the flesh. I did all this in the cold frying pan to save on the washing up.
Turn the duck over, skin side down, and switch on a medium heat. Leave it for a few minutes and turn over when the skin is dark and caramelised.
Mix 3 tablespoons of runny honey with the same of soy sauce and use a pastry brush to cover the duck. Place it in the oven 180 C, Gas Mark 5 for 15 minutes to serve medium. Place the duck on a carving tray to rest for a few minutes, loosely covered with foil. Skim off the fat and mix the juices with the remaining honey and soy. Slice the duck thinly and pour the juices over.
This is delicious and so simple, with no added fat. Serve it with rice or noodles. We had it with my pak choi with garlic and ginger, which is coming up next.
How do you get your duck crispy?
Crispy Duck with Five Spice and Honey
A quick easy way to get crispy duck, flavoured with five spice, honey and soy sauce.
- One 350g duck breast or 2 smaller breasts
- 3 tbsp honey
- 3 tbsp sweet soy sauce
- 3 tsp five spice powder
- Score the duck and massage in the five spice powder.
- Place skin side down in a frying pan over a medium heat until crispy.
- Combine the honey and soy and brush over the skin before placing in the oven at 180C, Gas 5 for 15 minutes.
- Let duck rest and skim off fat from tray. Mix juices with remaining honey and soy.
- Slice duck thinly and pour over the sauce.
Chez Le Rêve Français http://chezlerevefrancais.com/