Teriyaki Duck with anise jus

Pink duck breast with a rich, fruity ‘jus’ works beautifully with a big, bold, intensely ripe Syrah.

It’s all in the resting of the duck breast …. and not burning the reduction!

Duck breast


  • 1 duck breast (each if you’re making a meal)
  • Chinese 5 Spice
  • Olive oil
  • Soy sauce, teriyaki sauce, rice wine vinegar, oyster sauce – get all of them out of the cupboard!
  • Cranberry sauce (if you have it) or something sweet and fruity like raspberry jam – you only need a spoonful.
  • 1 whole small cucumber
  • 3 star anise
  • Dab dry the skin of your duck and rub on a piled teaspoon of Chinese 5 spice on each breast.
  • In a small saucepan add soy sauce, teriyaki, rice wine vinegar – in fact, all of those Asian sauces you have in your cupboard.  This is going to be a little drizzle so you only need around 100ml in total – I tend to make a little more and keep it in the fridge for another time  – it lasts forever.
  • Add star anise to the sauce and a teaspoon of cranberry sauce or similar.  This makes the reduction lovely and syrupy.
  • Turn the pan on low for the anise to infuse and the jam to melt.
  • Heat a non-stick pan and add a splash of oil.  Over a hot heat, skin side down first, fry the duck breast for around 2 minutes and then turn for another 2.  Keep doing this, 2 mins at a time.  Prod the duck and when you feel it start to get less wobbly it’s time to remove and set aside.
  • Wrap the duck breast in foil and then in a couple of tea towels.  It will rest and slightly cook at the same time and you get a lovely succulent pink finish.
  • Get your sauce boiling and reducing.  When it has reduced by about half to three quarters – which won’t take too long, switch it off and let cool a little.  When the sauce cools it will thicken further so don’t go too far or you’ll end up with burnt toffee!
  • Cut your cucumber into 1cm diagonal slices and spoon out a little of the middle of each.
  • Unwrap your duck and slice into 5mm slices which will fit on your cucumber (you might need to half them if you have a large one). Drizzle with the jus and pop a little green leaf on if you have one – cress, parsley etc.
  • Pour a glass and enjoy!

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