2 Duck Breast (preferably: Gressingham Duck® Breasts)
1 tbsp Chinese five-spice powder
4 tbsp olive oil
1 tbsp dried or fresh thyme
2 tbsp fresh mint
Juice of half a lemon
1 red chili
Salt and pepper
Preheat oven 220°C, fan 200°C, Gas Mark 7. Mix 3 tablespoons of the oil with the five-spice and thyme and set aside.
Then finely chop the mint and chili and mix with remaining oil and lemon juice, and set aside.
Score each duck breast 6-8 times across the skin and season.
Place the duck breasts skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden and crisp.
Turn the breasts over and quickly seal. After pouring off any excess fat put the duck in a roasting tray skin-side down and place in the preheated oven.
Cook for 10-20 minutes depending on how you like your duck, from rare to well done. 5 minutes before the end of cooking time, turn the breasts over and lacquer with the 5 spice mix.
Duck breast cooking times:
10 minutes Rare
15 minutes Medium
20 minutes Well done
All ovens vary in performance, this is a guide only.
Once cooked, place the duck breast on a chopping board and rest for 5-10 minutes (this is really important and makes the duck even more succulent).
Then slice the breasts and pour over the mint, lemon and chili mix. Serve with crusty bread and salad. Enjoy!
Recipe adapted from: Good Food