Recipe of Any-night-of-the-week Five-Spice duck breast

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The ingredients needed to make Five-Spice duck breast:

1. Get 1 duck breast
2. Take 1-2 tsp Chinese five spice
3. Get Salt
4. Make ready Pepper

To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. In this easy duck breast recipe, heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to the rich With a sharp paring knife, score the fat of each duck breast in a cross-hatch pattern, making sure not to cut into the meat. In a small bowl, mix together. Duck breast is a flavourful meat, and to best balance the gamey taste we seasoned it with five spice powder.

Instructions to make Five-Spice duck breast:

1. Preheat oven to 150C. If your pan is not oven safe/doesn’t fit in the oven, preheat with an oven tray inside, with foil on top.
2. Score the fat lightly with a sharp knife. Try not to cut through to the flesh, since we’re just trying to create more surface area for the fat to render out from.
3. Starting with the breast fat side down on a chopping board, apply salt, pepper and the five spice liberally to the fleshy side of the breast. Then flip the breast over and apply just salt and pepper to the fatty side. If you have a lot of fat, press the salt into the gaps creating when scoring.
4. Starting with a cold pan with NO oil, put the duck breast fat down and turn to medium-high heat. Spoon off any fat and use in place of oil when sautéing anything (it’s amazing)
5. Once the skin is golden brown, flip and sear the fleshy side This usually takes 2 minutes for me. Then place the whole pan into the oven (if your pan isn’t oven save, put on foil).
6. At this point, you are bringing the inside of the breast up to a safe cooking temperature. Cooking time depends on the size of your breast. Duck is a red meat though, so it’s perfectly safe to eat when rare, but I like to cook it fully as I prefer the texture. If you’re not sure, cook for 10 minutes!
7. Remove from the oven and place on a chopping board. Allow to cool for 5 minutes before cutting into thin slices and serve on rice.

In a small bowl, mix together. Duck breast is a flavourful meat, and to best balance the gamey taste we seasoned it with five spice powder. Frying the skin to a crispy golden brown finish while basting the duck breast with its fats keeping the meat moist. Duck breasts are marinated in the liquid reserved from Poached Quinces, and once cooked, they're brushed with more of the lightly spiced liquid. This creates incredibly moist and flavorful meat.

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