Five spice roast duck breast recipe - Recipes - BBC Good Food

Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Tip out any excess fat.

Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid - you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.

Meanwhile, add the bok choy to the pan with the spring onions and cook briefly. Add the rest of the ingredients and bubble together briefly. Plate the duck, bok choy and spring onions and spoon the sauce over.

Know-how Using just the duck breast rather than a whole bird makes it easier to control the cooking and get perfectly tender meat. Serve with steamed rice and bok choy.