Five-Spice Duck with Carrots

Prep time:20 min
Total time:55 min

Serves 8


2 lb multi-coloured carrots, trimmed, with some green attached, sliced lengthwise

1 tbsp Longo’s Extra Virgin Olive Oil

3 tbsp Longo’s Pure Liquid Honey

1 tsp Longo’s Ground Cumin

1/4 tsp each salt and pepper

Five-Spice Duck

1 tsp each Longo’s Ground Ginger and Longo’s Ground Cinnamon

1 tsp each Longo’s Coriander and anise seeds

1/2 tsp cumin seeds

1/2 tsp each salt and pepper

4 Longo’s Cedar Valley Boneless Duck Breasts


  • Toss carrots gently with oil. Arrange in single layer on foil-lined baking sheet. Whisk together honey, cumin, salt and pepper. Drizzle over carrots. Roast in preheated 450°F oven for about 20 minutes or until tender.
  • Five-Spice Duck
  • Meanwhile, grind ginger, cinnamon, coriander, anise and cumin seeds, and salt and pepper in coffee grinder to a powder. Rub spice mixture all over duck breasts, rubbing some under the skin as well.
  • Place duck breasts in ovenproof or cast iron skillet set over medium heat. Cook, skin side down, spooning off fat as it is rendered, for about 7 minutes or until crisp and golden. Turn duck breasts over, cook for 2 more minutes.
  • Place skillet in oven; roast for about 7 minutes or until just rare. Transfer to cutting board; tent with foil for 10 minutes. Slice thinly crosswise and serve with carrots.

Nutritional Information

Per serving: 330 calories
  • Protein 31g
  • Fibre 3g
  • Fat 15g
  • Sugar 12g
  • Carbs 18g
  • Sodium 400mg