Donal's Spiced Duck with Figs & Ruby Spiced Rice


Equipment: Large bowl, large heavy-based pan with an oven-proof handle.

Get the recipe for the Ruby Spiced Rice here.

Serves: 4

  • 4 large duck breasts
  • 1 tsp five spice powder
  • Sea salt
  • 6 figs, sliced in half
  • 75g hazelnuts, toasted
  • Dressed salad leaves, to serve
  • For the duck marinade:
  • 3 tbsp of dark soy sauce
  • Juice of 1/2 orange
  • 3 tbsp of honey
  • 1 tbsp of rice wine
  • 3 garlic cloves, finely minced
  • 1 thumb sized piece of ginger, finely minced
  • 3 star anise  


  1. Preheat the oven to 200 °C/400°F/Gas Mark 6.
  2. Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder.
  3. Place the duck skin side down in a large heavy-based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6-8 minutes or until the fat begins to render out and the skin has good colour.
  4. Spoon off any excess fat (This can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices.
  5. Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened.
  6. Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts