Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Duck Breast with Ginger Sesame Greens

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Duck Breast with Ginger Sesame Greens, Olive March 2013

Duck Breast with Ginger Sesame Greens, Olive March 2013

With last night being Pancake Day, I wanted to cook something pretty light for dinner, so that Paul and I could also indulge in a pancake (or three) for dessert. I’ve not managed to cook much from either of my monthly food magazine subscriptions recently, so I flicked through the latest edition (March 2013) of Olive Magazine and came across something pretty light-sounding: Duck Breast with Ginger Sesame Greens. It’s not that often I’d be enthusiastic about serving something without carbs, but I’m so pleased I tried it. Really simple to do, not many ingredients, but packed full of flavour. And whilst I can sometimes find duck a little greasy, this was such a lovely way to cook it and it remained moist and just ever so slightly pink. I followed the recipe to the letter, and got great results. My only change in the future would be to add some fresh chilli to the greens (along with the ginger and garlic). But that’s a totally personal preference as there’s enough flavour from the sauce and the Chinese five spice on the duck.

KB rating 8/10. PR rating 8/10

Duck Breast with Ginger Sesame Greens (serves 4)


  • 4 duck breasts
  • 2 tsp Chinese five spice
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 garlic clove, sliced
  • Knob of ginger, shredded
  • 400g spring greens, sliced and blanched
  • Sesame oil
  • Sesame seeds, toasted to serve


Rub the duck breasts all over on the skin side with the five spice. Put fat side down into a cold, non-stick frying pan. Heat the pan, then when it comes up to temperature cook for 10 minutes (keep an eye out, the skin should really crisp up but not burn!). The fat will gradually come out and the skin will go crisp and golden. Turn the breasts over and cook for another 5 minutes. Take out and rest under foil.

Spoon out the excess fat from the pan. Tip in the soy, brown sugar, rice vinegar and a splash of water, simmer gently for 5 minutes. Add the duck back to the pan and glaze with the sauce.

Stir fry the garlic and ginger in a pan or wok, then add the greens and cook for 2 minutes. Finish with a splash of sesame oil.

To serve, put some greens into a bowl. Cut the duck in half on the diagonal and sit on the greens. Spoon over any sauce and sprinkle with sesame seeds.

Author: KatieR

Gin-lover, cat-lady, glutton.

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