Chilli glazed roasted duck breast with Asian vegetables

For a stylish recipe, inspired by Eastern flavours try David Massey's spiced duck served with Chinese vegetables
By David Massey
Chilli glazed roasted duck breast with Asian vegetables
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus marinating
  • Effort: medium



  • 1 duck breast, Marget
  • 1 tsp chinese five spice
  • 1 clove garlic, minced
  • 1 tsp clear honey
  • 0.5 tsp sesame oil
  • 5 fresh shiitake mushrooms
  • 2 wonton wrappers, deep-fried and drained
  • 1 bok choy
  • 1 red chillies, chopped and 1/2 cut into thin strips
  • 1 spring onions, chopped at an angle
  • 4 sprigs coriander
  • 1 pinches black pepper
  • 3 tbsp olive oil


1. Roll the duck breast in the five-spice powder and marinate in the refrigerator for at least 1 hour. 2. Preheat the oven to 230ºC/gas 8. On the hob, heat a frying pan until hot. 3. Add the duck breast to the pan, skin side-down, and fry for 1-2 minutes.Turn the duck and fry it for a further minute. 4. Transfer the duck to a roasting tin and roast in the oven for 4-5 minutes. Remove from the oven and rest for at least 5 minutes.5. Meanwhile place the soy sauce, garlic, chopped chilli, honey and sesame oil into a non-reactive pan, Bring to the boil and cook briskly until reduced to a syrupy consistency. 6. Bring a saucepan of salted water to the boil. Add in the bok choy, cook until tender, around 2-3 minutes, then drain well. 7. Meanwhile, heat a little olive oil in a frying pan. Add in the shiitake mushrooms and fry for 3-4 minutes. Season with salt and freshly ground pepper. 8. Cut the bok choy in half lengthways and place onto the centre of a serving plate. Slice the duck breast lengthways and fan out over the bok choy spoon over the chilli glaze sauce and garnish with the shitake mushrooms, wonton wrappers chilli, spring onion and coriander sprigs. Serve at once.

Rate This Recipe