Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, five-spice duck breast. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Five-Spice duck breast is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Five-Spice duck breast is something which I’ve loved my entire life.
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. Make these roasted duck breasts, seasoned with five-spice powder and redolent with aromatic oranges, the centerpiece of a chic dinner.
To get started with this recipe, we have to first prepare a few components. You can have five-spice duck breast using 4 ingredients and 7 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Five-Spice duck breast:
- Make ready 1 duck breast
- Prepare 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.
Instructions
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.
Serve with a simple salad of spinach and radicchio. Duck breast is a flavourful meat, and to best balance the gamey taste we seasoned it with five spice powder. Frying the skin to a crispy golden brown finish while basting the duck breast with its fats keeping the meat moist. Place breasts on a wire rack in an oven proof dish. To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate.
So that’s going to wrap this up with this exceptional food five-spice duck breast recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!
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