Five Spice Pan Fried Duck Breast with Shitake Mushroom, Aubergine, Fresh Tomato and Oyster Sauce Stir Fry Recipe
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  • 2 duck breast, with skin
  • 4 tsp five spice powder
  • 1/2 red chilli, chopped
  • 1/2 aubergine or eggplant, cut into 2cm pieces sides discarded
  • thumb piece of ginger, chopped finely
  • 50 g cherry tomatoes, quartered
  • 100 g shitake mushrooms, sliced
  • 3 tbsp oyster sauce
  • small bunch of coriander, roughly chopped
  • Pre heat oven to 190 degrees (fan)
  • Score the duck and rub a tsp of five spice powder onto each side.
  • Put the duck skin side down into a cold pan on a high heat and fry for around 3 minutes until the fat has rendered.
  • Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes.
  • Place the whole pan in the oven and cook for the following rare 10 minutes, medium 15 minutes and well 20 minutes
  • Once cooked place the duck on a plate cover with foil and allow to rest.



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