Duck Breast with Ginger Sesame Greens

Blimey, another Olive recipe. But another absolutely great one that really doesn’t take much effort at all. 

I doubled up the amount of five-spice in this: not because I felt that it would need it but rather I forgot to adjust the quantity down for it from 4 people to 2. I thought that it was perhaps a little too much when we ate, but the bf thought it perfect so I have left it as it is here. Feel free to halve though if you want to stick to the original recipe.

I also used mixed white and black sesame seeds but you can just use the more common white if that is what you have.


Duck breast with Ginger Sesame Greens
serves 2

2 duck breasts, skin scored
2 tsp Chinese five-spice
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 clove garlic, sliced
small knob of ginger, shredded
200g spring greens, sliced and blanched
sesame oil

sesame seeds, toasted

Rub the duck breasts all over with the five-spice.

 Place fat side down in a cold frying pan: heat the pan and when it comes up to temperature continue to cook the duck breasts for 10 minutes until the skin has turned golden and crisp.

Turn the breasts over and cook for a further 5 minutes.

Remove from the pan and set aside under foil to rest.

Spoon out the excess fat from the pan and add the soy, brown sugar, rice vinegar and a splash of water. Simmer for 5 minutes then add the duck back in and glaze with the sauce.

Meanwhile stirfry the garlic and ginger in a little sesame oil in a small wok.

Add the greens and cook for 2 minutes before tossing through another splash of sesame oil.

Divide the greens between 2 plates and cut each duck breast in half diagonally and arrange on top of the greens. Spoon over any remaining sauce and sprinkle with sesame seeds.

Serve with a nice glass of red wine.