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Duck breasts with honey and five-spice

  • Preparation : 15 minutes
  • Cooking : 16 minutes
  • Portions : 4


  • 4 boneless duck breasts with skin on, about 150 g (1/3 lb) each
  • 60 ml (¼ cup) port
  • 250 ml (1 cup) demi-glace sauce
  • 15 ml (1 tbsp) Chinese five-spice
  • 30 ml (2 tbsp) honey
  • 45 ml (3 tbsp) dried chopped shallots
  • Baby spinach and apple salad
  • 15 ml (1 tbsp) Dijon mustard
  • 30 ml (2 tbsp) apple cider vinegar
  • 15 ml (1 tbsp) maple syrup
  • 80 ml (1/3 cup) olive oil
  • 500 ml (2 cups) baby spinach
  • 125 ml (½ cup) bean sprouts
  • 2 sliced Gala apples
  • ½ of a sliced red onion
  • Salt and pepper


  1. Preheat the oven to 190°C (375°F).

  2. In a saucepan, heat a little olive oil over medium heat. Sauté the shallots for 1 to 2 minutes. Add the port. Bring to a boil, then cook over medium heat until the liquid has been reduced by half. Add the demi-glace sauce and bring to a boil again. Reduce heat and simmer for 8 to 10 minutes, until reaching a syrupy consistency. Set aside.

  3. Meanwhile, in a small bowl, mix the Chinese five-spice with the honey.

  4. Pat the duck breasts dry with paper towels. Season both sides of the breasts with salt and pepper. Score the skin in a crisscross pattern, making cuts every 2 cm (¾ inch), taking care not to cut into the meat.

  5. Place the breasts in an ovenproof skillet, skin side down. Sear for 8-10 minutes over medium heat, until golden brown. Remove excess fat from the pan during cooking.

  6. Brush the breasts with the honey-spice mixture, then turn them skin side up. Transfer the skillet to the oven, and bake for 8 to 10 minutes. Transfer to a plate and let stand for 5 minutes, loosely covered with a sheet of aluminum foil, before slicing.

  7. Baby spinach and apple salad
  8. In a bowl, whisk Dijon mustard with apple cider vinegar, maple syrup and olive oil.

  9. Add baby spinach, bean sprouts, Gala apples and red onion.

  10. Add salt and pepper, and mix.

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