Skill level

Average: 3 (24 votes)


  • 2 x 250 g (9 oz) duck breasts, skins on
  • 1 tsp salt
  • 1 tsp Chinese five-spice powder
  • ½ tsp chilli flakes
  • oil, for cooking

Soy mushrooms

  • oil, for cooking
  • 2 spring onions (scallions), thinly sliced
  • ½ tbsp grated root ginger
  • 300 g (10½ oz) mixed mushrooms (shiitake, oyster, enoki)
  • 3 tbsp Chinese rice wine
  • 3 tbsp soy sauce


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Score the duck skins using a small sharp knife, then cut into 2 cm (¾ in) fingers. Mix together the salt, five-spice powder and chilli and sprinkle over the duck pieces.

Heat a large heavy-based frying pan over medium–high heat and add a splash of oil. Cook the duck pieces for 4–5 minutes on each side, until just cooked. Transfer the duck pieces to a plate, cover with foil and leave to rest in a warm place for 5 minutes.

To prepare the soy mushrooms, heat a wok until very hot and add a splash of oil.

Add the spring onion and ginger, and stir-fry briefly. Add the mushrooms and stir-fry for 1–2 minutes. Add the wine and soy sauce then cover with a lid and steam for 2–3 minutes.

Serve the duck with the soy mushrooms and steamed rice or soba noodles.


Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.