Best Seared Five Spice Duck Breast With Plum Wine Sauce Recipes

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FIVE-SPICE DUCK BREAST



Five-Spice Duck Breast image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 3

4 duck breasts (7 to 8 ounces each)
1 tablespoon five-spice powder
2 teaspoons kosher salt

Steps:

  • 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. Dust the breasts on both sides with the five-spice powder.
  • Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS



Pan-Seared Five-Spice Duck Breast with Balsamic Jus image

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

1 large garlic clove, finely chopped
1 tbsp grated peeled fresh ginger
2 tsp five-spice powder
1 tsp salt
1/2 tsp freshly ground pepper
4 single duck breasts
1 tbsp extra-virgin olive oil
1/4 cup/60 ml dry red wine
2 tbsp balsamic vinegar

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.

SEARED FIVE-SPICE DUCK BREAST WITH SNOW PEAS AND WATERCRESS



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.

SEARED FIVE-SPICE DUCK BEAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Beast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h40m

Yield 1 serving

Number Of Ingredients 8

10 ounces boneless duck breast, with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated.
  • Preheat 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 from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing.

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