Best 7 Chinese Five Spice Crusted Duck Breasts Recipes

FIVE-SPICE DUCK BREASTS

Steps:

• Combine 1 tablespoon soy sauce, rice wine, five-spice powder and ginger in a small bowl. Pat duck dry and trim the skin from the sides, leaving skin (and fat) just on top. Place the duck in a shallow glass baking dish and baste with the sauce mixture. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 425°F. Combine the remaining 1 teaspoon soy sauce and honey in a small bowl and place next to the stove.
• Using the tip of a sharp paring knife, score the duck skin in a crosshatch pattern. Sprinkle both sides of the duck with salt. Place, skin-side down, in a large cast-iron or ovenproof skillet over medium heat. Cook, undisturbed, until some of the fat is rendered and the skin is golden brown, about 8 minutes. Transfer the duck to a clean plate and carefully pour out the fat from the pan. Return the duck to the pan, skin-side up, and brush with the honey mixture. Transfer the pan to the oven.
• Roast the duck until an instant-read thermometer registers 150°F, 10 to 15 minutes. Transfer to a clean cutting board. Combine hoisin and plum sauces; brush over the duck and let rest for 5 minutes before slicing.

PEKING DUCK BREAST

Steps:

• Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
• Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
• Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
• Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
• Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
• To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

FIVE-SPICE DUCK BREAST

Steps:

• Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
• Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

CHINESE 5 SPICE CRISPY DUCK

Steps:

• Score the fat
• a little Honey
• Generous amount of 5 Spice
• Generous amount of Ground pepper and kosher salt
• Let rest for 45 minutes
• Cook over medium heat, skin side down
• Sear skin to golden brown about 4-5 minutes
• Add kosher salt and ground pepper to meat side (top)
• Flip breast and pan sear for a minute or two
• Pour off fat and reserve
• Add pan to preheated 400 degree oven for about 4 minutes (internal temperature of 130)
• Rest 8-10 minutes
• For sauce: ginger garlic Thai sweet chili sauce sriracha sesame oil soy sauce hoisin sauce mix add sliced green part of scallions
• For Plating: slice duck (1/2 inch)
• drizzle with sauce
• add some cilantro
• add a drizzle of sriracha

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Steps:

• Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
• In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
• Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
• Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
• In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
• Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
• Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
• Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
• Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
• Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
• To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.