Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, five-spice duck breast. One of my favorites food recipes. For mine, I am going to make it a little 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 well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Five-Spice duck breast is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular 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 cook that.
The ingredients needed to make Five-Spice duck breast:
- Take 1 duck breast
- Get 1-2 tsp Chinese five spice
- Get Salt
- Prepare Pepper
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. Season the duck breasts on both sides with salt and pepper and place duck breasts in the dry pan (skin side down). Turn heat immediately to lowest setting. When the skin is deep brown, turn breasts over, raise heat to high, and add the butter to the pan along with the five spice powder.
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.
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. Includes duck breasts, vegetable oil, chinese five-spice powder, soy sauce, honey, new potatoes, arugula, spring onions, extra-virgin olive oil. Duck breast is one of my favorites, but quite frankly, is pain to cook in a pan and oven. Always over or undercooked, cooking it with your Anova Sous Vide Precision cooker guarantees perfection time after time.
So that’s going to wrap this up for this exceptional food five-spice duck breast recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
