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Five-spice orange glazed duck breast

With pan-seared foie gras, white cabbage puree and puy lentils

Total time: 4 hours

Serves: 10 portions


For the duck

180g duck breast with skin

8g Asian five-spice powder

10ml honey

6g chopped ginger

3g salt

2g black pepper powder

50ml fresh orange juice

For the sauce

30g demi glaze powder

5g chopped parsley

10g butter


60g foie gras

100g white cabbage

25g chopped onion

10g chopped garlic

30g butter

20g cooking cream

40g puy lentil

50g carrots

30g leeks

10g salt

5g pepper powder

5g sage leaves


For the duck

  • Score the skin of the duck breast in a criss-cross manner

  • Mix all the ingredients for the marinade and steep the duck breast in it for at least two hours

  • Remove the duck and reserve the remaining marinade

  • Take a hot skillet or a heavy bottom pan and sear the duck with a little olive oil (skin side down) until a golden brown crust is formed

  • Turn over and sear the other side.

  • Remove from the pan and transfer it to a pre-heated oven, letting it cook at 180 degrees Celsius for up to four minutes

Pro tip: The duck should be pink on the inside when sliced, ensuring a maximum doneness of medium for a juicy texture

For the foie gras:

  • Heat a heavy bottom pan on the stove; reduce the heat and add in a little butter

  • Place the foie gras and sear it for about 20 seconds on each side

Pro tip: Do not overcook the foie gras as it will lose its juiciness

For the sauce:

  • Mix the demi glaze powder in 150ml water and bring to a simmer

  • Add the leftover marinade from the duck and reduce till it forms a spoon coating consistency

  • Remove from the flame, add the chopped parsley and butter and stir until it's smooth

For the cabbage puree:

  • In a pan, sauté the onions and garlic in butter until translucent

  • Add the chopped white cabbage and sauté with a little seasoning

  • Add a splash of cream and cook until the cabbage is soft

  • Cool the mixture and blend until it forms a smooth paste

For the Puy lentils:

  • Soak the puy lentil for at least four hours in room temperature water

  • Boil the lentils in salted water until it becomes soft (the grain should be whole and not overcooked)

  • In a pan, sauté the onions and garlic until translucent

  • Add in the carrot and leek brunoise and then season with salt and pepper

  • Add the boiled and drained lentils to this mixture and toss it till the flavours have combined

  • Finish with chopped sage leaves

For the assembly:

  • Take a flat round plate of your choice, preferably white for the colours to show

  • Smear the cabbage puree on the bottom of the plate

  • Place the puy lentils in the centre with a spoon

  • Evenly slice the duck breast and place strategically and top with the seared foie gras

From the chef...

Chef Burges Chinoy, Executive Chef at Al Bandar Rotana and Al Bandar Arjaan By Rotana Dubai Creek believes that duck makes for a wonderful main for festive occasions and celebrations.

Sharing the inspiration behind his creation, he said: "The vision to create the dish comes from the flavours of orange, sage and earthy sweet honey, all of which enhance the juiciness of the duck. The mélange of east and west is portrayed by the mildly flavoured puy lentils spruced up by the orange and five-spice sauce."


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