CHINESE FIVE-SPICE-CRUSTED DUCK BREASTS
Steps:
- Trim the visible fat and silver-skin from the flesh side of the duck. If the tenderloins are still on the breasts, leave them on. Don't trim the skin side; simply score the duck skin in a crosshatch pattern to allow the fat to cook out. Mix the five-spice powder with the salt and pepper in a small bowl. Gently rub the duck all over with the mixture. Heat a 12-inch skillet over medium-low heat and put the duck, skin side down, in the skillet. Slowly render the fat from the skin without moving the duck breasts. After 15 minutes, tilt the pan and carefully spoon off as much fat as possible. Cook until the skin is dark golden brown and crisp, about 25 minutes total. Flip the breasts with a metal spatula (carefully loosen the skin if it's stuck to the pan). Increase the heat to medium and finish cooking the duck until the second side is golden and the duck is done to your liking, another 3 to 7 minutes, depending on thickness. (An instant-read thermometer should register 135°F for medium doneness, which will still be pink and juicy.) Transfer the duck breasts to a cutting board and let rest, skin side up, for about 5 minutes before serving either whole or sliced on an angle into medallions. nutrition information (per serving): Size : based on four servings; Calories (kcal): 260; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 3.5; Protein (g): 31; Monounsaturated Fat (g): 7; Carbohydrates (g): 1; Polyunsaturated Fat (g): 2; Sodium (mg): 320; Cholesterol (mg): 175; Fiber (g): 0;
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Str Brothers
[email protected]This was a great recipe! The duck breasts were cooked perfectly and the five-spice crust was delicious. I will definitely be making this again.
Derby Boy
[email protected]I'm not a big fan of duck, but I really enjoyed this recipe. The five-spice crust was amazing.
Denise Saylor
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
sujit gurung
[email protected]The five-spice crust was overpowering for my taste.
Johnson Mason
[email protected]I found this recipe to be a bit too complicated. There are a lot of ingredients and steps involved.
Jeffrey Waterman
[email protected]The duck breasts were a little dry, but the five-spice crust was very good.
Bunny Seepersaud
[email protected]I love the flavor of the five-spice crust on the duck breasts. It's a great way to change up the classic duck breast recipe.
Rashad Van
[email protected]This was my first time cooking duck and it turned out perfectly. The five-spice crust was delicious and the duck was cooked to perfection. I will definitely be making this again.
Sayed Musa
[email protected]I've made this recipe several times now and it always turns out great. The duck breasts are always juicy and tender, and the five-spice crust is amazing. I highly recommend this recipe!
John Chitra
[email protected]This recipe was a hit with my family! The duck breasts were cooked to perfection and the five-spice crust was flavorful and aromatic. I served it with roasted vegetables and a side of jasmine rice, and everyone loved it.