1 Review

I can't believe this one hasn't been made and commented on yet. It was absolutely gorgeous. I live in France and we get duck magret really cheap. So I cook duck at least once a week. You can imagine how many different ways and sauces I have paired with it, so it has to be something a little bit better for me to give it a 5 star rating. This had that, the flavours worked really well and no one had leftovers on their plates. I didn't bother with boiling the veg first, I find they cook just fine from start to finish in a wok. I also had to up the ingredients for sauce to glaze the duck, as in my non stick pan it just wanted to fall to the sides rather than covering the bottom of the pan. Also you mention balsamic vinegar in your steps to make glaze, but not the amount in the ingredients. I used 1 Tablespoon. Apart from those couple of things, this was delicious and will become a regular at our table, thanks for sharing.

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The Flying Chef December 05, 2007
Five-Spice Duck Breasts With Vegetable Sticks