Five Spice Sauteed Duck with Blackcurrents

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30 mins
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Five Spice Sauteed Duck with Blackcurrents

Perfect for this time of year a quick tasty way to use blackcurrants, and a great accompaniment to roast duck.


  • 4 medium duck breasts
  • 1 tbsp Chinese five spice
  • 4 tbsp blackcurrant jelly or jam
  • 2 cloves of garlic, peeled and finely crushed
  • 2 tbsp cider or sherry vinegar
  • 6 tbsp cold water
  • pinch or two good quality chicken stock cube
  • 2 tbsp olive or vegetable oil
  • pinch of salt
  • pinch of pepper
  • 50g fresh blackcurrants, frozen, then defrosted
  • juice and finely grated zest of 2 large limes
  • 2 tsp double cream, optional

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  1. With a sharp knife criss cross the duck fat about ½ cm intervals cutting through to the fat but not cutting into the flesh.
  2. Rub the five spice well into the breast, then leave to marinate for 1 hour if possible, no probs if not.
  3. Place the jam, garlic, vinegar, water, stock cube into a pan and bring to a simmer, gently reduce until you have a nice thick sauce consistency.
  4. Remove from the heat and cool.
  5. Meanwhile, heat a frying pan with no oil.
  6. Season the duck breast with salt and pepper.
  7. Place into the warm pan skin side down and cook for 5-6 minutes.
  8. The fat will come out fairly quickly, gently cook in its own fat.
  9. Turn over and cook again gently for 5-6 minutes, maximum.
  10. Once cooked, remove from the pan, cover well with foil and leave for 10 minutes to rest.
  11. Return to the sauce, drop in the defrosted blackcurrants, re warm, and add the zest and juice of the lime, keep as fresh as possible.
  12. Slice and drain the duck really well into 3 slices, across the grain of the meat, drain again.
  13. Serve with a spoon or two of sauce, no more.
  14. Serve with roasted onions and minted new potatoes