Delicious Chinese-style duck with a sweet and tart plum sauce, noodles and classic Asian flavours.

Crispy Five-Spice Duck

Crispy Five-Spice Duck

Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes


  • 4 tablespoons redcurrant jelly
  • 375ml red wine
  • 2 star anise
  • 6 ripe plums, destoned and sliced
  • 1 tablespoon Chinese five-spice
  • 4 duck breasts, skin scored
  • 4 nests medium egg noodles
  • 200g pak choi, washed and leaves separated
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons light soy sauce


  1. Put a medium baking tray in the oven while preheating it to 200°C, fan 180°C, gas mark 6.
  2. Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat.
  3. Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy.
  4. Meanwhile, rub the five-spice into the scored skin of the duck breasts.
  5. Place the duck breasts, skin-side down, in a frying pan over a medium heat and allow the skin to slowly crisp for 6-7 minutes.
  6. Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for 5-6 minutes. Remove and let rest for 5 minutes.
  7. Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, adding the pak choi for the final 1 minute.
  8. Drain, then toss through the sesame oil and soy sauce. Slice the duck and serve with the plums, sauce (discard the star anise), noodles and pak choi.

Recipe courtesy of Sainsbury's.

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