Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, five-spice duck breast. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Five-Spice duck breast is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Five-Spice duck breast is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this 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:
- Make ready 1 duck breast
- Make ready 1-2 tsp Chinese five spice
- Make ready Salt
- Make ready Pepper
Five-spice roast duck breast with bigarade sauce and cavolo nero. Place in a spice grinder or pestle and mortar and grind to a powder. 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.
Steps 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.
Serve with a simple salad of spinach and radicchio. 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 flavor of duck. 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. 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.
So that’s going to wrap it up with this exceptional food five-spice duck breast recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
