A spicy flavour of the East

Five Spice Duck
Five Spice Duck

Five spice duck


200g baby aubergines, quartered

2 duck breasts

2tsp five spice powder

1 red chilli, finely sliced

1-inch of ginger, peeled and finely sliced or grated

100g oyster mushrooms, roughly torn

50g vine ripened tomatoes, roughly chopped

4-6 spring onions, chopped

2tbsp oyster sauce

1tbsp crushed peanuts

Handful coriander, roughly chopped


1 Place the aubergines into boiling water for four to five minutes until soft. Drain and leave to one side.

2 Score the skin on the duck breasts and rub the five spice powder and a pinch of salt into the meat and fat.

3 Place the seasoned duck into a cold frying pan skin, side down, and place over a medium heat. Cook for five minutes and then turn and cook for another five minutes. Remove from the pan and leave to rest on a plate.

4 Return the pan to the heat, with the fat that has rendered out of the duck, and add the aubergines, chilli and ginger and saute for one to two minutes.

5 Add the oyster mushrooms and cook for a further one to two minutes. Stir in the tomatoes, spring onions, oyster sauce and the resting juices from the duck.

6 Cut the duck into slices and place onto a serving dish. Spoon the aubergine mixture alongside the duck then garnish with crushed peanuts and coriander.