FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS
Make and share this Five-Spice Duck Breasts With Vegetable Sticks recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
- Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
- Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
- Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
- Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
- Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
- Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
- Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
- Spoon over any remaining glaze and serve immediately.
Nutrition Facts : Calories 642.6, Fat 33.3, SaturatedFat 8, Cholesterol 326.4, Sodium 248.2, Carbohydrate 23, Fiber 4.6, Sugar 15.4, Protein 61.9
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE
Steps:
- Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
- Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.
SEARED FIVE-SPICE DUCK BREAST WITH SNOW PEAS AND WATERCRESS
Steps:
- To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside.
- Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp.
- In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve.
FIVE SPICED DUCK BREAST WITH BOK CHOY AND GAI LARN
This is a very simple recipe that is quick and easy to do and tastes wonderful. I love duck and cook it all the time, whilst I have made duck with fruit sauces and Asian sauces and they are wonderful. Sometimes I think you can over complicate recipes and they are tasty, but they are time consuming with lots of steps and sometimes simple is the best way to go.
Provided by The Flying Chef
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut diagonal slits in the skin being careful not to go all the way through to the flesh (not too far apart as these will be the size of slices, you will slice the duck when finished.) Rub five spice over breasts.
- Heat a pan and add duck skin side down cook for 8-10 minutes to crisp up skin and render fat. Place breasts on a wire rack in an oven proof dish. Cook in pre-heated oven 180ºC for about 25 minutes, or until cooked as desired.
- Remove duck from oven, allow to rest for about 5 minutes then slice along slits.
- While the duck is cooking cut the ends off of the bok choy and trim gai lan, in a large pan or wok, add soy, garlic, star anise and gai lan stir-fry a few minutes.
- Add water, bok choy, chicken stock and sugar stir-fry a few minutes more and then add onions and cook about a minute more remove vegetables to warm serving plates. Mix a little water with the cornflour and add to sauce, thicken slightly. (sauce will not be too thick it is not meant to be.) If not using a wok you will probably have to cook the vegetables longer as regular pans do not get as hot as woks.
- To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. Decorate with some star anise if desired.
Nutrition Facts : Calories 582, Fat 27, SaturatedFat 7.2, Cholesterol 326.4, Sodium 1738.8, Carbohydrate 17.6, Fiber 5.1, Sugar 10.2, Protein 68.1
PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS
Provided by Christine Hanna
Categories Wine Duck Poultry Christmas Dinner Vinegar Spice Winter Christmas Eve Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
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.
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- Place duck skin-side down on a cutting board. Trim off all excess skin that hangs over the sides. Turn over and make three parallel, diagonal cuts in the skin of each breast, cutting through the fat but not into the meat. Sprinkle both sides with five-spice powder and salt.
- Place the duck skin-side down in an ovenproof skillet over medium-low heat. Cook until the fat is melted and the skin is golden brown, about 10 minutes. Transfer the duck to a plate; pour off all the fat from the pan. Return the duck to the pan skin-side up and transfer to the oven.
- Roast the duck for 10 to 15 minutes for medium, depending on the size of the breast, until a thermometer inserted into the thickest part registers 150 degrees F. Transfer to a cutting board; let rest for 5 minutes.
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