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Chinese Style Duck Breast


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Serves 4

2 duck breasts

10g coriander seeds crushed

2 Tablespoons coconut, palm or brown sugar

2 Tablespoons honey

2 cinnamon sticks

2 pieces dried mandarin peel

1 small piece mace

1 orange, juice and zest

50ml fish sauce

80ml soy sauce

2 star anise

10g fennel seeds crushed


Place all ingredients except the duck in a saucepan  and reduce until it becomes sticky.


Place the duck in a frypan skin side down and  cook on low heat for about 10 minutes to render down the fat and to crispen the skin. Remove from the pan and roll into the reduced sauce. Allow to settle and  baste again in the sauce and repeat this 4 more times. Place on a rack  on a small tray and place in the oven and cook until medium  about 6-8 minutes.

Allow to rest for a few minutes and slice. Arrange on a small plate and pour over the remaining sauce. Serve with rice.

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