Five Spice recipe card

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FIVE SPICE is a classic spice mix, particularly popular in East Asian cuisine, that unites five flavours: sweet, sour, bitter, spicy and salty.

In Mill & Mortar’s Five Spice, we use fennel seeds, anise, cloves, Sri Lanka cinnamon, allspice and ginger.

Suitable with chicken and pork, and a match made in heaven with duck, Five Spice can be used in marinades or as a dry rub. Five Spice is also popular in the dessert kitchen, where it gives an exotic and festive touch to holiday cakes and confectionary.


A sweet and spicy dish with a hint of sour – portions can be adjusted to be served as a starter.

Also makes for a fine main course with sides such as steamed rice, green salad, mashed root vegetables, noodle salad, grilled vegetables or bread.


2-3 duck breasts (depending on size),
3 teaspoons Five Spice,
Mill & Mortar Pyramid Salt,

SALAD – 2 grapefruit, 3 oranges, 1 red onion, 1 pomegranate, fresh coriander, olive oil, salt and pepper.



Remove duck breast from refrigerator 1½ hours before serving. Lightly pierce the skin with a knife in small square shapes and rub it with Five Spice and Pyramid Salt. Let it rest an hour at room temperature so the spice can seep in.

Place the duck breast on a cold skillet, skin side down. Turn on the heat and let the skin colour, about 3-4 minutes. Turn and let the duck breast brown lightly on the meat side. Then put the duck breast in a 175°C pre-heated oven about 10-12 minutes. The duck should feel responsive and firm to the touch when you press it, and the internal temperature should be 58-60°C when you remove it from the oven. Let the duck breast rest under loose foil for 5-10 minutes before slicing it into thin slices.

Remove peel and pith of the citrus fruits and then slice. Slice red onions into thin strips. Marinate with a little olive oil, salt and pepper. Top up with pomegranate kernels and fresh coriander. For a more filling salad, add a base of greens such as frisée, radicchio (Italian chicory) or romaine lettuce.