Bring the duck out of the fridge at least 30 minutes before cooking and wash and dry the duck breasts thoroughly with kitchen roll. Once dry score the duck skin with a sharp knife in a cross hatch style and season with the salt, pepper and a Chinese five spice on both sides of the duck and set aside.
Put a cast iron pan on the heat on low and put the duck breasts in the pan skin side down and leave to cook for about 7 minutes. Leave to cook and allow the skin and fat on the duck to render.
After 7 minutes turn the heat up to medium and cook for a further 3 minutes on that side before turning over and cooking for 5-7 minutes on the other side.
Finally, take out of the pan and cover with foil and leave to rest for 5 minutes before carving and serving.
Sautéed Mushrooms
Wash and slice the mushrooms put in a bowl and add the seasoning.
Heat a frying pan on high with a splash of olive oil. When hot add the butter and mushrooms and sauté or about 7-10 minutes or until browned and juicy.
Buttered Green Beans
Put the beans on at the same time as you put the duck in. Wash and trim the green beans and pop them in a pot with some cold water cover and put on the stove on high. Leave to boil for 10 minutes.
Check the beans with a fork if you are unsure and then drain and put the beans back in the pot. Finally add the butter, salt and pepper and you are done.
Sautéed Potatoes
Do this step at the start. Peel the potatoes and slice them thinly before adding to a bowl and adding the seasoning and mixing.
Sauté the potatoes about 5 minutes before your duck in done. Heat oil in pan on high for about 3-5 minutes then turn heat down to medium and add the sliced potatoes to the pan ensuring each piece is flat in the pan and leave to fry for 3-4 minutes before turning and frying the other side.
Once the potatoes are dark brown on the edges and a golden brown colour they should be ready. Use a slotted spoon to remove them from the pan and put them on some kitchen roll to soak up the excess oil.