Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, five-spice duck breast. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Five-Spice duck breast is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Five-Spice duck breast is something that I have 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 the five-spice powder with the salt and pepper in a small bowl. Gently rub the duck all over with the mixture.

To begin with this recipe, we must prepare a few ingredients. You can have five-spice duck breast using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Five-Spice duck breast:

1. Prepare 1 duck breast
2. Take 1-2 tsp Chinese five spice
3. Make ready Salt
4. Take 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. In this video, I show you how to cook Duck Breast. 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.

Instructions to make Five-Spice duck breast:

1. 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.
2. 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.
3. 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.
4. 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)
5. 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).
6. 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!
7. 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.

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. Serve with a simple salad of spinach and radicchio. 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.

So that is going to wrap it 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. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!