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Five Spice Roast Duck Breast

With Mark Harman

Serves 4



Duck breast 4 x 180 g

five spice powder

Mango Salsa

2 mangos

1 spring onion

1 lime juice and zest

1 small hand full mint, finely shredded

1 small handful coriander, finely shredded

1 long red chilli, deseeded and finely diced

Coconut-Lime-Chilli Dressing

200 ml Coconut cream

1 tablespoon Lime juice

1 teaspoon Fish sauce

1 tablespoon Sweet chilli sauce


shaved coconut garnish

micro coriander

candied peanuts (optional)


Score the duck skin and trim off any excess fat. Dust the duck breast with five spice powder on the flesh side only. Place in a pan over a medium heat and cook until golden and crispy, as the fat comes out of the skin, pour excess fat out of the pan.

Place in the oven at 180c for 4-6 minutes, remove from oven and allow to rest for 3-4 minutes before slicing, should be served pink.

Peel mango, cut it into small cubes, thinly slice the spring onion, shred the mint and coriander deseed and finely chop the chilli. Toss all together with the lime zest and juice.

Coconut-lime- chilli dressing

Mix all ingredients together until it is smooth and creamy.

To serve

Slice the Duck into thin slices and lay onto a plate, spoon the mango salsa over the sliced duck then drizzle a little of the coconut-lime-chilli dressing around the sides of the duck, sprinkle on top the candied peanuts and garnish with shaved fresh coconut and micro coriander.