Five-spice duck breasts with chilli oil

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 587 Kcal, 36g Protein, 44g Carbohydrates, 23g Fat


  • 1 tsp coriander seeds
  • 0.5 tsp cumin
  • 1 tsp black pepper
  • 0.5 tsp cinnamon
  • 0.75 tsp salt
  • 0.5 tsp ground cardamom
  • 2 tbsp olive oil
  • 4 duck breasts (approx. 250 g each), fat removed, set aside
  • 3 shallot, sliced
  • 2 pinches cane sugar
  • 3 red chilli pepper, deseeded, cut into rings
  • 0.25 tsp salt
  • 1 kg sweet potato, cut into pieces
  • salted water, boiling
  • salt and pepper to taste

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  • Using a mortar and pestle, finely grind the coriander with all the other ingredients up to and including the salt, mix with the oil. Put a frying pan on the heat, rub the seasoned oil into the duck breasts, fry for approx. 5 mins. on each side. Remove the pan from the heat, cover and leave in the pan to rest for approx. 10 mins.
  • Gently melt the reserved fat in a pan to create approx. 3 tbsp of liquid fat. Remove the remaining skin. Add the shallots, chilli peppers, sugar and salt, simmer for approx. 4 mins.
  • Boil the potatoes (uncovered) in salted water for approx. 20 mins. until soft, drain and return to the pan, mash with a potato masher or fork, season, plate up with the duck breasts and shallot & chilli oil.
  • Tip:

    Instead of 4 duck breasts, use 2 large duck breasts (approx. 400 g each), fry for approx. 7 mins. on each side.

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