Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, five-spice duck breast. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Five-Spice duck breast is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Five-Spice duck breast is something which I have loved my whole life. They’re fine and they look wonderful.
Fragrant five-spice powder — a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and juicy blackberries 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. Mix the five-spice powder with the salt and pepper in a small bowl.
To get started with this particular recipe, we must prepare a few components. You can cook five-spice duck breast using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Five-Spice duck breast:
- Get 1 duck breast
- Take 1-2 tsp Chinese five spice
- Take Salt
- Prepare Pepper
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. Serve with a simple salad of spinach and radicchio. Place breasts on a wire rack in an oven proof dish.
Instructions to make Five-Spice duck breast:
- 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.
- 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.
- 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.
- 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)
- 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).
- 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!
- 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.
To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. Make these roasted duck breasts, seasoned with five-spice powder and redolent with aromatic oranges, the centerpiece of a chic dinner. Starting duck breasts in a cool skillet. Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts.
So that’s going to wrap it up for this special food five-spice duck breast recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
