Best Five Spice Seared Duck Asian Greens Spring Roll Recipes

Five-Spice Duck image

Provided by Food Network

Time 2h47m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons fennel seeds
1 cinnamon stick, broken up
6 whole star anise
1 teaspoon Szechwan peppercorns or 1/2 teaspoon cardamom seeds
1/2 teaspoon whole cloves
1 dried chipotle pepper, stem and seeds removed
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced garlic
1/2 cup brown sugar
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 ducks, about 5 pounds each, cavities cleaned, excess fat trimmed, rinsed and patted dry

Steps:

To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
Preheat a grill.
When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

Seared Five-Spice Duck Breast with Snow Peas and Watercress image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon grated ginger
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon Chinese five-spice powder
12 ounces boneless duck breast, skin scored
1 bunch watercress (about 4 ounces), tough stems removed
2 cups snow peas, thinly sliced
2 cups shredded Napa cabbage

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.