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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Edwill October
e-o@gmail.comOverall, this is a great recipe that I would recommend to anyone.
Limon Roy
roy.limon72@hotmail.co.ukI'm not a big fan of duck, but this recipe was surprisingly good.
Alina Bhatti
a_bhatti@yahoo.comThis was a great way to try duck for the first time.
Amelia Fleming
ameliafleming33@gmail.comI'll be making this again for my next dinner party.
Bradley Van Ster
bradleyv@yahoo.comThis recipe is a keeper.
MD Vvvv
vvvv-md71@gmail.comThe five-spice crust was amazing!
Typing Gaymar
t_g@gmail.comI would definitely make this again.
Francois Cloete
f.c@aol.comThis is a great recipe for a special occasion.
Chelsea Gillott
c54@hotmail.comI love the crispy skin on the duck!
jeremiah provose
j_provose@hotmail.comThis recipe was easy to follow and the duck turned out great! I'll definitely be making this again.
Farooq Farooq
f.farooq23@gmail.comThe duck was a little dry, but the flavor was good.
Kendall Klein
k.k@yahoo.comThis was my first time cooking duck and it turned out great! The five-spice crust was easy to make and added a lot of flavor. The duck was cooked perfectly and was very juicy. I'll definitely be making this again.
Adegbite Alimah
a@yahoo.comI was a bit hesitant to try this recipe because I'm not a big fan of duck, but I was pleasantly surprised. The five-spice crust was amazing and the duck was cooked perfectly. I'll definitely be making this again.
Sobuj Hassan
s@aol.comI've made this recipe several times now and it's always a crowd-pleaser. The duck is always juicy and flavorful, and the five-spice crust is the perfect complement. I especially love the crispy skin.
Maxamed Yusuf
ymaxamed@aol.comThis Chinese Five-Spice Crusted Duck Breast recipe was a hit! The duck was cooked perfectly and the five-spice crust was flavorful and aromatic. I served it with roasted vegetables and a side of hoisin sauce, and it was a delicious and impressive mea