Peking Duck Breast with Savoy Cabbage, Roast Potatoes and Peking Duck Sauce

This dish is perfect for a romantic dinner for two. It does take some time to prepare but it’s worth it. This is also Peking duck with a twist. Roast potatoes and creamy Savoy cabbage in butter provide the Western edge in this recipe and make a great accompaniment to the duck. You can use duck leg instead of breast fillet. Duck can be a bit fatty but cooking it on the rack in a roasting pan will help the fat drip away.

Preparation time: 30 minutes plus marinating
Cooking time: 1 hour


  • 2 duck breasts
  • 2 large round potatoes, peeled and thinly sliced
  • olive oil
  • pinch of mixed spice (cinnamon, coriander seed, caraway, nutmeg, ginger, cloves)
  • pat of butter
  • oz Savoy cabbage, shredded into lengths
  • salt and freshly ground black pepper

For the Marinade

  • 4 teaspoons honey
  • 2 teaspoons dark soy sauce
  • 2 teaspoons Chinese five-spice powder
  • 2 teaspoons brown sugar
  • 2 teaspoons plum wine

For the Peking Duck Sauce

  • 2 tablespoons sesame oil
  • 6 tablespoons hoi sin sauce
  • 6 tablespoons superfine sugar
  • 6 tablespoons water
  • 1 tablespoon dark spy sauce
  • 1 tablespoon cornstarch blended with 2 tablespoons cold water
  • 1 spring onion, sliced lengthways, to garnish


  1. Place the duck fillets on a rack over a roasting pan and pour over 2 cups boiling water. Discard the water and pat dry the fillets with paper towels.
  2. Mix together the ingredients for the marinade in a shallow dish and marinate the duck breasts for as long as possible: the longer they marinate the better the flavour, so ideally overnight in the fridge. The marinade should dry and glaze over the fillets because of the brown sugar. Keep brushing the marinade over and over the fillets until all the sauce is used.
  3. When you are ready to cook the duck, preheat the oven to 200°C/400°F/Gas Mark 6.
  4. Place the prepared potatoes on a baking sheet, drizzle a small amount of olive oil, season with a good pinch of mixed spice, salt and freshly ground pepper. Transfer the tray to the oven.
  5. Place the duck breasts on the rack over a roasting pan and cook for 10 minutes, then turn them over and cook for a further 10 minutes until the skin is crisp. (You need to monitor the cooking time as it depends on how large the breasts are.) Turn the oven off and leave the duck in the oven while you prepare the other ingredients. The roast potatoes should be cooked by this time.
  6. Heat a wok over high heat, melt the butter, add the Savoy cabbage and stir fry lightly until slightly tender, then season with a pinch of salt and freshly ground black pepper. Place it on a dish and cover with tinfoil and put in the oven to keep warm.
  7. To make the sauce, wipe the wok down with paper towels; reheat and add the sesame oil. Stir in the rest of the sauce ingredients except the cornstarch. Bring the sauce to the boil and stir in the blended cornstarch.
  8. To serve, assemble 3 slices of roast potatoes on 2 large plates, add a layer of Savoy cabbage, then another layer of potatoes and another layer of Savoy cabbage. Place the Peking duck breast on top. Drizzle the sauce around the plate, garnish with the spring onion and serve.