The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Five-spice Glazed Duck with Sweetheart Cabbage
Tender British duck breast with crispy skin, coated in Chinese five-spice, maple syrup and tamari. Served on a bed of flash-fried Chinese five-spice cabbage, mushrooms and peppers. On the side? Crispy carrot fries.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 120g chestnut mushrooms
- 4 spring onion
- 3 carrot
- 4cm fresh ginger
- 1 pepper
- 2 garlic clove
- 2 duck breasts
- 1 sweetheart cabbage
- 1 tbsp maple syrup
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 464
Protein: 38g
Carbs: 35g
Fat: 20g
Ingredients
- 120g chestnut mushrooms (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 sweetheart cabbage (use half)
- 1 pepper (use half)
- 1 tsp Chinese five-spice (use half) (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 4cm fresh ginger (use half)
- 3 carrot
- 1 duck breast
- 2 garlic clove
- 1 tbsp maple syrup (use half)
- 4 spring onion
Nutritional Information
Calories: 553
Protein: 40g
Carbs: 54g
Fat: 21g
Five-spice Glazed Duck with Sweetheart Cabbage
Tender British duck breast with crispy skin, coated in Chinese five-spice, maple syrup and tamari. Served on a bed of flash-fried Chinese five-spice cabbage, mushrooms and peppers. On the side? Crispy carrot fries.
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Cooking Instructions
- Preheat the oven to 200C / gas mark 6. Cut the carrots into thin fries (peel optional). Place onto a large baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden.
- Heat a medium frying pan on medium-high heat. Season the duck with sea salt. Add the duck and cook, skin-side down, for 4-5 mins, until crispy. Flip and add the maple syrup, half the tamari and half the five-spice to the duck and mix to coat. Transfer the duck and the juices to a lined baking tray, skin-side up. Bake for 8-10 mins, until cooked through. Leave to rest then thinly slice against the grain.
- Finely chop or grate the garlic and ginger. Thinly slice the spring onions and mushrooms. Roughly dice the pepper. Trim and thinly slice the cabbage.
- Reheat the duck pan with 1/2 tbsp oil on medium heat. Add the ginger, garlic and spring onions, cook for 1 min, then add the pepper, mushrooms, cabbage and the remaining five-spice. Cook for 3-5 mins, until softened. Add the remaining tamari and stir.
- Divide the stir-fried veg between plates and top with the duck. Serve the carrot fries alongside.
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