Duck breasts with five-spice and honey peaches
Although ingredients in five-spice powder vary from country to country, it is usually a fragrant ground mixture of cinnamon, clove, star anise, sichuan pepper and fennel seeds.
- 10 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Duck breasts with five-spice and honey peaches
- 1/4 cup (90g) honey
- 1 teaspoon five-spice powder
- 4 medium peaches (600g), quartered
- 4 duck breast fillets (600g)
- 1 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1葱(25克),切细
- 100 gram snow peas, trimmed, halved
- 100 gram baby spinach leaves
Method
Duck breasts with five-spice and honey peaches
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1Cook honey, five-spice and peaches in large heated frying pan, stirring, about 5 minutes or until peaches are browned lightly. Remove from pan; cover to keep warm.
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2Score duck skins; cook duck, skin-side down, in same pan, over medium heat, about 10 minutes or until browned and crisp. Turn duck; cook about 5 minutes or until cooked as desired. Remove from pan; cover to keep warm.
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3Combine vinegar, oil, mustard and shallot in large bowl. Add snow peas and spinach; toss gently to combine.
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4Slice duck thinly; serve with peaches and salad.
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