Easy Five Spice Duck Breast Salad Recipes

EASY FIVE-SPICE DUCK BREAST SALAD

Steps:

• Take the duck breasts from the fridge and dry them with paper towels. Use a sharp knife to score the duck skin, cutting in a crosshatch pattern at 1cm (7/16in) intervals, taking care not to cut into the flesh. Leave at room temperature for 30 minutes.
• Wash the salad greens and dry them. Thoroughly combine the salt with the five-spice powder.
• About 15 minutes before you want to serve dinner, spread the salt/five-spice mixture over the entire surface of the duck breasts, to coat them evenly but lightly. Shake off the excess (this is important, or the duck will be too salty); discard any leftover salt/spice mixture.
• Lay the breasts skin-side down in an unoiled skillet, preferably cast iron. Place the skillet over a high flame. After about a minute, the duck will start to sizzle. When you see the fat starting to render - it will ooze out around the edges of the breasts - set the timer for five minutes and lower the heat to medium-high. After five minutes, flip the breasts over, turn off the flame and let the meat cook in the residual heat of the pan. After about three to five minutes (for medium-rare; adjust the time as needed if the breasts are larger or smaller, or if you like the meat more well done), place the breasts on a cutting board and leave to rest for five minutes while preparing the salad.
• Put the salad greens in bowl. From the pan used to cook the duck breasts, pour off all but about 60ml of the fat (if there's not enough fat, add some olive oil to the skillet). Warm the fat over a medium flame, then use a whisk to stir in the red wine vinegar. Whisk in a few drops of honey, then dip a salad green into the mixture and taste to see if the seasoning is correct; if necessary, add more vinegar or honey.
• Immediately pour the hot dressing over the salad greens, to wilt them slightly. Mix well then divide the greens between two plates.
• Cut the duck breasts against grain into slices about 5mm (¼ in) thick and place them on the plate. Sprinkle lightly with sesame seeds and serve immediately.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

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.

FIVE-SPICE DUCK BREAST

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.

FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS

Steps:

• Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
• Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
• Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
• Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
• Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
• Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
• Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
• Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
• Spoon over any remaining glaze and serve immediately.