Roasted duck breast with five-spice

A Chinese miscellaneous dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Spring onions and duck breast are ideal to source organically for freshness and reduced pesticide usage.

Ingredients

• 4 duck breasts, skin on
• 1 tbsp Chinese five-spice powder
• 2 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp soy sauce (gluten-free, if needed)
• 1 tbsp honey
• 3 spring onions, sliced for garnish

Method

1. Preheat the oven to 200°C (390°F).
2. Pat the duck breasts dry with paper towels to ensure the skin crisps up.
3. Score the skin of each duck breast with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.
4. Combine the five-spice powder, sea salt, and black pepper in a small bowl.
5. Rub the spice mix evenly over the scored skin of the duck breasts.
6. Heat an oven-safe skillet over medium-high heat until hot.
7. Place the duck breasts skin-side down in the skillet and sear until the skin is golden brown and crispy, about 5-7 minutes.
8. Transfer the skillet to the preheated oven and roast for about 10-15 minutes or until the internal temperature reaches 58°C (136°F) for medium-rare.
9. While the duck is roasting, mix the soy sauce and honey in a small bowl.
10. Remove the duck from the oven, brush the skin with the soy sauce mixture, and let rest for 5 minutes before slicing.
11. Slice the duck breasts thinly and garnish with spring onions before serving.

Notes

• If you prefer a different doneness, adjust the roasting time slightly.
• Serve with sautéed greens or steamed vegetables for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Chinese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.