Five Spice Duck Breast with Pak Choi and Rice
Crisp skinned duck breast with a sticky five spice glaze, garlicky pak choi and fluffy jasmine rice.
- Time45 min
- LevelEasy
- Costabout £5.00 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 645kcal
- 90.9gcarbs
- 16.1gof which sugars
- 15.5gfat
- 5gsaturates
- 33.8gprotein
- 7.2gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Score the duck skin in a criss cross pattern without cutting into the meat. Rub the five spice into the skin with a good pinch of salt and leave for 15 minutes.
15 min - 2
Heat the oven to 200°C (180°C fan). Mix the tamari, rice vinegar, honey and ginger in a small bowl. Put the rice and water in a pan with a pinch of salt, bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off and leave covered.
- 3
Lay the duck skin side down in a cold, dry ovenproof frying pan. Set over a medium heat and cook for 8 to 10 minutes, pouring off the fat as it melts, until the skin is deep golden and crisp.
9 min - 4
Turn the duck over and sear for 1 minute. Brush the skin with half the glaze and roast for 6 minutes for pink, or 9 minutes for medium. Rest on a board for 5 minutes.
6 min - 5
While it rests, heat the sesame oil in a pan and stir fry the pak choi and garlic for 3 minutes with a splash of water, then add the remaining glaze.
3 min - 6
Slice the duck. Serve on the rice with the pak choi, spring onions and any juices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
