Duck with five spice roasted cauliflower recipe
This succulent duck recipe is the perfect treat for Valentine's Day. Tender duck breasts are served with crispy cauliflower florets seasoned with aromatic five spice. Best of all, this easy recipe requires just four ingredients and can be prepared in 30 minutes.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 964 calories / serving
Ingredients
- 350g cauliflower, cut into florets
- 1 tbsp olive oil
- 1/2 tsp Chinese five spice
- 2 duck breasts
Each serving contains
- Energy
- 3980kJ 964.0kcal
- Fat
- 92g
- Saturates
- 24g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 7.7gProtein 27.2gFibre 3.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Bring a pan of salted water to the boil, add the cauliflower florets and cook for 2 minutes, then drain. Put in a roasting tray and drizzle over the olive oil, then sprinkle with the Chinese five spice. Turn to coat well.
- Score the fat of the duck breasts at 2cm (1in) intervals and sprinkle with a pinch of salt. Heat an ovenproof frying pan until hot, then lay the duck breasts in the pan, skin-side down, and cook for 5 minutes, until golden. Turn the ducks breasts over, then put in the oven with the cauliflower roasting tray.
- Roast the duck for 12 minutes for medium and 16 minutes for well done. Remove the duck from the oven and rest, covered with foil. Stir the cauliflower and return to the oven for a further 7 minutes.
- Slice the duck breasts and serve with the cauliflower florets and some salad leaves, if liked.
- See more Night in for two recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
