I may (or may not have) paid too much for a packet of 'five aroma powder' ($2.50 AUD) in Hoi An in Vietnam. Now I'll be hunting down this little packet of spice in Sydney. It's the perfect marinade for duck. With that in mind I created this recipe tonight for our dinner.
Five Spice Duck with Peaches and Cous Cous
serves two adults and two children
Ingredients
2 duck breasts
5 spice mix
1 onion, sliced
2 large tasty peaches, cut into quarters
1 tablespoon honey
juice of 1 lemon
pinch salt
Vietnamese mint, to garnish
Preheat oven to 180ºc.
Rub the duck breasts with the five spice mix. Set aside while you prepare the remaining ingredients.
Place the duck in an oven proof baking dish (or frying pan) fat side down. On a medium heat place your ducks breasts until browned and crispy. Add sliced onion, honey, lemon juice, salt and peaches then place straight into the hot oven for 10 minutes.*
Allow the duck to rest for 5 minutes and then slice into 1cm thick slices. Serve with with cous cous and steamed veggies.
* I suspect I overcooked the duck (pictured) so I have adjusted the time.
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