Dinner
Five-Spice Duck Breasts
Crispy skin yields to succulent meat as five-spice and ginger perfume every bite, while a honey-soy glaze and final brush of hoisin and plum sauce deliver sweet, savory depth that lingers on the tongue.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 303
- Protein
- 35g
- Carbs
- 4g
- Fat
- 15g
- Sugar
- 2g
- Sodium
- 376mg
Ingredients
- 1 tbsp reduced-sodium soy sauce plus 1 teaspoon, divided
- 1 tbsp Shaoxing rice wine
- 3/4 tsp five-spice powder
- 1/2 tsp grated fresh ginger
- 2 1/2 lb boneless duck breasts
- 1 tbsp honey
- 1/2 tsp salt
- 1 1/2 tsp hoisin sauce
- 1 1/2 tsp plum sauce
Instructions
- Combine 1 tablespoon soy sauce, rice wine, five-spice powder and ginger in a small bowl. Pat duck dry and trim the skin from the sides, leaving skin (and fat) just on top. Place the duck in a shallow glass baking dish and baste with the sauce mixture. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 425°F. Combine the remaining 1 teaspoon soy sauce and honey in a small bowl and place next to the stove.
- Using the tip of a sharp paring knife, score the duck skin in a crosshatch pattern. Sprinkle both sides of the duck with salt. Place, skin-side down, in a large cast-iron or ovenproof skillet over medium heat. Cook, undisturbed, until some of the fat is rendered and the skin is golden brown, about 8 minutes. Transfer the duck to a clean plate and carefully pour out the fat from the pan. Return the duck to the pan, skin-side up, and brush with the honey mixture. Transfer the pan to the oven.
- Roast the duck until an instant-read thermometer registers 150°F, 10 to 15 minutes. Transfer to a clean cutting board. Combine hoisin and plum sauces; brush over the duck and let rest for 5 minutes before slicing.