Five-spice smoked duck with carrots and orange

  • medium
  • 4
  • 1 hour 40 minutes
Not yet rated

Warming five-spice, sweet carrots and oranges and a vibrant parsley oil provide the perfect supporting acts to this blushing pink duck breast, which is lightly cured and then hot-smoked to perfection. A wonderful dish that proves you can find bright, fresh, colourful flavours even in the winter.

First published in 2021




Five-spice duck


  • 300ml of duck stock, which you can make with the smoked duck carcass for the best flavour. You could also use chicken stock, but it will be less flavourful
  • 1/2 lime
  • 50g of butter
  • 1 orange, segmented

Carrot purée

Parsley oil

Pickled carrots


  • Blender
  • Piping bags
  • Hot smoker


Begin 1 day before serving to ensure the duck has enough time to cure and smoke. Make a rub by mixing the five-spice and salt together. Finely zest the orange and add this to the mixture, but be sure to reserve the orange as you'll need its juice for the sauce later. Apply the rub liberally over the duck crown, then leave uncovered in the fridge for 24 hours
Make the parsley oil at least 1 day in advance too. Blanch the bunch of parsley in boiling water for 30 seconds, then drain and squeeze to get rid of any excess moisture. Place in a blender with a pinch of salt and the oil, blitz until completely smooth, then strain the oil through a muslin cloth or j-cloth set in a sieve. Place in the fridge with a bowl underneath to collect the oil and leave overnight
The last job to do the day before you serve is to prepare the pickled carrots. Peel and finely slice the carrot (on a mandoline if you have one), then toss the slices in the five-spice, sugar and salt. Place in the fridge to cure overnight
After 24 hours, set up a smoker to smoke at 70°C. Place the duck crown in the smoker and hot-smoke until the centre of the breasts reach 60°C - this should take around 4 hours, but it will depend on things like the size of the duck and the temperature outside
While you're waiting for the duck, warm the rice vinegar until simmering, then pour this over the sliced carrot. Set aside to pickle for at least 2 hours
  • 200ml of rice wine vinegar
Once the breasts have hit 60°C, carve them from the crown and allow to rest for a good long time somewhere warm. At this point, you can use the smoked carcasses to make a duck stock for the sauce, if you wish
To make the sauce, pour the duck stock (either one you've made from the smoked bones, a ready-made one or chicken stock) into a pan with the juice from the orange you zested yesterday. Bring to a simmer and reduce until velvety, then whisk in the butter until emulsified. Squeeze in the juice from the lime and stir in the orange segments. Taste for seasoning, then keep warm or reheat when ready to serve
  • 300ml of duck stock, which you can make with the smoked duck carcass for the best flavour. You could also use chicken stock, but it will be less flavourful
  • 50g of butter
  • 1/2 lime
  • 1 orange, segmented
To make the purée, heat the oven to 180°C/gas mark 4. Place the grated carrot in an oven tray with the oil, orange and ginger juices, water, five-spice and a pinch of salt. Cover with a sheet of baking paper and roast in the oven until soft (around 20-30 minutes)
Whilst still hot, transfer the contents of the tray to a blender and blitz with the cubed butter until smooth. Taste for seasoning, then pass through a fine sieve into a piping bag
To serve, very gently reheat the duck breasts (if needed) and slice each one in half lengthways – they should be beautifully pink in the middle. Place a piece of duck on each plate, pipe a generous dot of purée alongside, then spoon over the sauce and parsley oil, ensuring each plate has some of the warmed segments. Add a few slices of pickled carrot and garnish with a carrot top (if using)

A whirlwind of talent and skill in the kitchen (which she runs almost single-handedly), Stosie Madi has made rural inn the Parkers Arms one of the most beloved gastropubs in the country.

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