( Duck Breast With Five-Spice And Honey ) Peaches

It is new year’s eve once again. Well, Chinese New Year’s eve that is.  I was planning to cook something traditional the Chinese would have for this celebration but changed my mind and ended up doing something that is not-so-traditional but Asian-inspired just the same. I love ducks and know for a fact that they are nice with fruity and sweet flavours like oranges and cherries. I love though the taste of yellow peaches cooked in honey and five-spice and have imagined how it will go well with duck breast fillets. I was right. This was such an easy meal to make but packed with tasty and savoury flavours. Simple yet delectable. I used Chinese five-spice and honey to cook the peaches in. Five-spice ingredients vary from country to country but it is usually a fragrant ground mixture of cinnamon, star anise, cloves, fennel seeds and Sichuan pepper. Imagine the wonderful aroma while the peaches are cooking and then the duck pan-fried in the same pan.  I promise you, this meal tastes as good as it smells and looks. Serve these on a bed of baby spinach salad and you are in for a delightful dining experience.

honey and fivespice duck and peaches 6honey and fivespice duck and peaches 3


  • 1/4 cup honey
  • 1 teaspoon five-spice powder
  • 4 medium yellow peaches, stoned and quartered
  • 4 duck breast fillets, skin scored

For the spinach salad:

  • 200g baby spinach leaves
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  1. In large heated frying pan, cook honey, five-spice and peaches over medium heat, stirring, until peaches are browned lightly, about five-minutes.  Remove from pan. Cover to keep warm.
  2. In the same pan, over medium heat, cook duck breast fillets, skin-side down, until browned and crisp, about 10 minutes. Turn duck and cook for further 8 minutes, or until cooked as desired.  Remove from pan. Cover to keep warm.
  3. To prepare salad, combine vinegar, oil and mustard in large bowl. Add baby spinach leaves and toss gently to combine.
  4. Slice duck breasts thinly. Serve with salad and peaches.

This recipe serves four mains or six as an entree.

honey and fivespice duck and peaches 2


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