PoultryKylie Karagich

Chinese 5 Spice Duck Breast

PoultryKylie Karagich
Chinese 5 Spice Duck Breast

Serves 2

2 duck breasts
1 -1/2 tsp 5 spice
1 tsp salt
1/2 tsp black pepper ( freshly ground )

Nuts & Bolts

1. Heat oven to 200c.

2. Pat duck breast dry with paper towel score skin and rub spice mixture all over skin side of duck.

3. Place in a pre heated pan with no oil and start to render down the fat in the duck skin cook for 3-4 minutes or until golden brown. Turn duck over and cook for 1 minute.

4. Transfer to oven and cook for a further 8-10 minutes or to your liking.

5. take out of oven and rest for 5 minutes before slicing.

I live in Adelaide (Australia) with my husband, my two adorable Norwegian cats ( Zeus and Zena ), a chicken, and a pigeon who now also thinks that he is a chicken! My ancestry is French so it goes without saying that my favourite place is Paris. The food, culture and atmosphere of Paris is nothing short of amazing.

I am a self taught home cook who loves big flavours in food. My passion for food surfaced when I was 10 years old, watching TV chef Ian Hewitson and learning different techniques. Since then, the food of Adrian Richardson and Jamie Oliver has been my inspiration. I love how one can create a healthy full flavoured meal from just the simplest of ingredients. I especially love chilli and garlic and use them in most of my food.

I enjoy hosting dinner parties for friends and family. Curries and rustic style dishes are my firm favorites and I know that my family and friends all agree! Just place it all in the middle of the table and let everyone help themselves enjoying great food with good company.

I create flavoursome low calorie recipes which are featured on the internationally known website Weigh Yourself Slim.

Whilst I enjoy cooking I still love to go out to restaurants, especially when you discover ones with amazing food and that you must try and replicate at home!

So welcome to CCKFOOD. It is my creative playground where I am able to share my love of good food with you all. Enjoy.