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Recipe for :

Duck with spices
This is one of Alan Spedding's recipes. Alan has featured on several TV cooking programmes as a keen amateur chef. Alan has his own website - click here.

This is what Alan had to say about his latest recipe:

"I had some friends round a little while back and devised this wonderful sauce for a duck breast out of what I found in the cupboards. You really must try this if you get the chance it`s really rich and scented with five spice. Gourmets will frown upon the use of 'Oxo' but it tastes so . . . . good I`m proud of it. Here goes . . ."


2 duck breasts
Salt and pepper
Chinese five spice powder
Half a chopped onion
Half a pint of "oxo"
1 tsp worcester sauce
2 tbsp soya sauce
1 tbsp rice wine vinegar or dry sherry
100 ml creme de cassis
1 tbsp redcurrant jelly
Half tsp five spice powder
I oz butter


  1. Trim the duck breasts and score the fat across the breasts every10 mm
  2. Grind the peppercorns, salt and five spice powder onto the skin of the duck
  3. Place breast into a medium heated pan ( no oil or fat ) skin side down for around 10 minutes
  4. Turn breast and cook for 5 minutes, brush the breast with a little honey if desired and rest in a warm oven for 10 mins at 100 degrees
  5. To make the sauce , melt the butter and saute thechopped onion until it turns translucent, add the "Oxo", Worcester sauce, soya sauce and vinegar then reduce by two thirds
  6. Add the cassis, jelly and five spice then simmer until a nice consistency is reached
  7. Whisk in the cold, cubed butter and then simmer until the sauce is shiny and thicker
  8. Carve the breasts and spoon over the sauce.
  9. I have served the duck with a potato cake, baby leeks and glazed shallots

Eat and enjoy.

Alan Spedding