5 Spice & Orange Duck Fillet with Wilted Summer Vegetables


2 tsp 5 spice powder
4 Silverhill Duck Fillets

For the glaze
• 3 tbsp honey
• 1 orange, zest only
• 1 tsp cumin
• 2 tbsp soy sauce
• 2 tbsp Mirin or sherry
• 1 tbsp red wine vinegar

For the vegetables 
• 2 garlic cloves, sliced
• 2 pak choy, sliced
• 2 carrots, peeled into ribbons
• 80g rainbow chard, roughly chopped
• 2 to 3 tbsp soy sauce
• 2cm ginger, sliced into matchsticks
• Orange zest threads, to garnish


For the glaze…
Combine all the ingredients together in a bowl and mix well. To prepare the duck, score each duck breast fillet with a sharp knife and rub over with the 5 spice powder. Season with salt and freshly ground black pepper.
Place the duck, skin side down, into a cold frying pan on a low heat. This will allow the fat to render out. Allow up to 20 minutes for this to happen. Spoon the excess fat out of the pan into a container and save for roasting potatoes. Turn the duck breast fillet over and brush generously with the glaze. Baste with more glaze from time to time. Cook for about 7 to 8 minutes for pink or until your preference doneness. It is best to use the thermometer. The readings should be 54°C for rare, 62°C for medium (nicely pink) and 67°C for well done. Leave covered to rest for 7 minutes before slicing.

To stir fry the vegetables…
Heat a wok or large frying pan with a little oil. Add the rainbow chard and pack choy stems and fry for a few minutes, then add the garlic and ginger followed by the pak choy and chard leaves, the soy sauce and carrot ribbons. Leave to wilt and remove from the heat.

To serve, slice the duck, spoon the vegetables onto a platter and arrange the duck slices on top. Garnish with orange zest threads