Crispy Chinese style Five Spice Duck Recipe

This Chinese style duck is a true fragrant delight. Duck is so different to many meats as it works tremendously well with sweet spices and flavours other meats just don't compliment. Our five spice mix is highly authentic, most blends exclude Szechuan Peppercorns as they are expensive to get a hold off but we include them for the complexity and citrus feel they lend. Another super quick and delicious meal that you can have ready in 40 minutes or less. Make sure you serve on warm plates!

Video Guide:

Serves: 2

Prep time: 10 minutes

Cooking time: 15 minutes

Difficulty: Easy, however make sure you keep an eye on the duck skin to not burn the spice blend!

Spices Used: Five Spice (Silk Road Chest).


Duck Breasts

2 duck breasts

1 tsp five spice powder

1 tbsp runny hunny

1 tsp Shaoxing rice wine, or alternatively sherry

2 tsp sesame oil

2 tsp sea salt 

150 g egg noodles

1/2 fresh lime


6 tbsp soy sauce

2 tbsp honey

1 tsp fresh grated ginger


2 spring onions finely sliced

1 tbsp sesame seeds to serve

1 tbsp chopped coriander to serve


Make sure you pat the duck dry and have it at room temperature before the next steps. Take your duck breasts and using a sharp knife score the fat with a cross hatch pattern. Crack a good amount of black pepper and flaky sea salt on. (Nothing is going onto the actual duck meat itself at this point, everything should be on the skin.)

Mix the Shaoxing wine or sherry with a tsp of sesame oil, 1/2 a tbsp of runny hunny and the five spice in a bowl.

Heat a frying pan to a medium heat. Let the pan heat up then lay the duck in skin-side down (you don't need any oil in the pan). Duck fat has quite a reaction to heat and can spit quite aggressively so take care.

Heat your oven to 180℃. Fry the duck and give it a shake after a minute or two to ensure it's not sticking or overcooking. Add some salt and pepper to the duck meat itself at this point.

After approx. 4 minutes of frying (depending on the size of the duck breast and the temperature you are cooking at) flip the duck over. It should be a lovely golden brown colour. Cook the other side for a minute. By this point there will be a fair amount of fat left over in the pan. Pour this into a bowl or container and save (see the bottom section on tips for what you can do with this fat).

Transfer the duck to an oven proof dish and brush all over with the five spice mixture. for 3/5 minutes depending on the size (3 minutes for small and more towards 5 minutes for a slightly larger one).

Leave the duck to rest for 7-10 minutes wrapped in foil depending on the size of the duck, in this time make your sauce.

In a small saucepan add 1/4 tsp of sesame oil and gently fry 1 tsp of finely grated ginger for a few seconds. Take it off the heat and add in the soy sauce and 1tbsp honey. Put back onto the heat and mix over a medium low heat. Cook for a minutes, it should be bubbling a little. Let it lightly bubble while stirring until it's thickened up a bit.

Cook your noodles for 3/4 minutes, or according to the package instructions. Drain the noodles and toss with half of your spring onions, lime juice and sesame oil. Split between two bowls.

Now the duck has rested, slice into thin strips and place on top of the noodles. Drizzle the sauce evenly over and top with chopped spring onions, sesame seeds and chopped coriander.

 Serve on warm plates.


Duck fat is an incredible ingredient for crisping up potatoes and adds an amazing amount of depth. Save your duck fat for your next Sunday roast and mix with the oil you are going to cook the potatoes in for the best roast potatoes ever! 

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