Garlic & Ginger Duck with Chinese Five Spice

Garlic & Ginger Duck with Chinese Five Spice

Garlic & Ginger Duck with Chinese Five Spice

Prep Time
10 Minutes
Cook Time
1 Hour 20 Minutes
Whether you’re looking to jazz up mid-week meals or create a memorable dinner party dish, duck is a great alternative to chicken. The meat is much richer, resulting in a far more indulgent taste. Our Chinese duck recipe is full of Oriental flavours thanks to our Chinese 5 Spice, which adds a balanced combination of anise, fennel seed, cinnamon, black pepper and cloves. If the marinade wasn’t delicious enough, we’ve come up with a rich sauce made from pungent whole star anise, sesame oil and fiery crushed chilli. Serve with rice or noodles and make sure to cook the meat until you get that crispy duck skin.
  • 4 x 125 gram (5 ounce) duck breasts

  • ½ tablespoons Chinese 5 Spice

  • 2 tablespoons dark soy sauce

  • 5 tablespoons dry sherry

  • 2 tablespoons sesame oil

  • 2 tablespoons clear honey

  • 1 teaspoon white wine vinegar

  • 2 Whole Star Anise

  • Pinch Chilli Flakes

  • 200 millilitre (7 fluid ounce) water

  • 1 bunch spring onions, sliced diagonally


  • 1 Cut slits in the duck breasts and rub with the Chinese 5 Spice. Cover and refrigerate for 1 hour.
  • 2 Grill the breasts for 15-20 minutes, turning occasionally, until cooked through. Or cook on a rack set over the bbq for 20 minutes, turning occasionally.
  • 3 To make the sauce, mix together the soy sauce, dry sherry, sesame oil, honey, white wine vinegar, Star Anise, Chilli Crushed and the water in a small pan. Heat and cook until thickened. Add the spring onions to the sauce and cook for a further minute.
  • 4 Serve the duck, cut into chunks, with boiled rice noodles and garnish with spring onions.