Five-spice duck breast with red wine cherry pan sauce from Hearth & Home: Cook, Share, and Celebrate Family-Style (page 46) by Lynn Crawford and Lora Kirk

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • roasted chicken stock
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can substitute frozen sweet cherries for sweet cherries. Can use the "Five-spice powder" recipe on p.228, the "Roasted chicken stock" recipe on p.237, and the "Hoisin sauce" recipe on p.239.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm lentil mirepoix salad with goat cheese and almonds; Sake and miso braised shallots; Spätzle with bacon and Gruyère

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen sweet cherries for sweet cherries. Can use the "Five-spice powder" recipe on p.228, the "Roasted chicken stock" recipe on p.237, and the "Hoisin sauce" recipe on p.239.

  • tmjellicoe on May 14, 2022

    Really tasty. I halved the recipe and still found one duck breast was enough for the two of us (light eaters). The second one was a nice accompaniment to salad for lunch the next day.

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