Five-Spice Duck Breast
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher SaltDirections:
1
Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts
2
Flip the breasts over and score the skin with four parallel, diagonal cuts
3
Dust the breasts on both sides with the five-spice powder
4
Heat a cast-iron pan over medium-low heat
5
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
6
Flip the breasts over and continue to cook for about 10 minutes for medium doneness
7
Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy)
8
To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter