Five Spiced Duck Breast With Bok Choy And Gai Larn 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.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES



Five-Spice Duck Breast With Blackberries image

Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.

Provided by David Tanis

Categories     dinner, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 Muscovy duck breasts, about 1 pound each
Salt
2 teaspoons Chinese five-spice powder
1 tablespoon fresh ginger, grated
2 garlic cloves, smashed or diced
1 shallot, finely diced
2 tablespoons good sherry vinegar
2 tablespoons brown sugar
6 ounces blackberries
1/2 cup rich chicken broth

Steps:

  • Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
  • 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 to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
  • Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
  • Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
  • To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams

FIVE SPICED DUCK BREAST WITH BOK CHOY AND GAI LARN



Five Spiced Duck Breast With Bok Choy and Gai Larn image

This is a very simple recipe that is quick and easy to do and tastes wonderful. I love duck and cook it all the time, whilst I have made duck with fruit sauces and Asian sauces and they are wonderful. Sometimes I think you can over complicate recipes and they are tasty, but they are time consuming with lots of steps and sometimes simple is the best way to go.

Provided by The Flying Chef

Categories     Duck Breasts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 duck breasts
2 1/2 teaspoons five-spice powder (depending on the size of breasts.)
2 garlic cloves, crushed
5 tablespoons soy sauce
2 star anise
4 bunches gai lan
2 bok choy
200 ml water
1 teaspoon chicken stock
1 -2 tablespoon honey, depending on personal taste
6 green onions, sliced 2cm long
1 1/2 teaspoons cornflour

Steps:

  • Cut diagonal slits in the skin being careful not to go all the way through to the flesh (not too far apart as these will be the size of slices, you will slice the duck when finished.) Rub five spice over breasts.
  • Heat a pan and add duck skin side down cook for 8-10 minutes to crisp up skin and render fat. Place breasts on a wire rack in an oven proof dish. Cook in pre-heated oven 180ºC for about 25 minutes, or until cooked as desired.
  • Remove duck from oven, allow to rest for about 5 minutes then slice along slits.
  • While the duck is cooking cut the ends off of the bok choy and trim gai lan, in a large pan or wok, add soy, garlic, star anise and gai lan stir-fry a few minutes.
  • Add water, bok choy, chicken stock and sugar stir-fry a few minutes more and then add onions and cook about a minute more remove vegetables to warm serving plates. Mix a little water with the cornflour and add to sauce, thicken slightly. (sauce will not be too thick it is not meant to be.) If not using a wok you will probably have to cook the vegetables longer as regular pans do not get as hot as woks.
  • To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. Decorate with some star anise if desired.

Nutrition Facts : Calories 582, Fat 27, SaturatedFat 7.2, Cholesterol 326.4, Sodium 1738.8, Carbohydrate 17.6, Fiber 5.1, Sugar 10.2, Protein 68.1

FIVE-SPICE DUCK



Five-Spice Duck image

Provided by Food Network

Categories     main-dish

Time 2h47m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons fennel seeds
1 cinnamon stick, broken up
6 whole star anise
1 teaspoon Szechwan peppercorns or 1/2 teaspoon cardamom seeds
1/2 teaspoon whole cloves
1 dried chipotle pepper, stem and seeds removed
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced garlic
1/2 cup brown sugar
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 ducks, about 5 pounds each, cavities cleaned, excess fat trimmed, rinsed and patted dry

Steps:

  • To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
  • Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
  • Preheat a grill.
  • When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS



Five-Spice Duck Breasts With Vegetable Sticks image

Make and share this Five-Spice Duck Breasts With Vegetable Sticks recipe from Food.com.

Provided by English_Rose

Categories     Duck Breasts

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

2 ounces green beans, trimmed
3 1/2 ounces carrots, peeled
1/2 red pepper, seeded
1 small zucchini, trimmed
2 ounces snow peas
2 duck breasts, with skin
1/2 teaspoon Chinese five spice powder
1 tablespoon clear honey
2 tablespoons ketjap manis (sweet soy sauce)
1/2 red chile, seeded and finely chopped
1 tablespoon sunflower oil
1 small garlic clove, chopped
1/2 inch fresh gingerroot, peeled and finely chopped
1 teaspoon salt & freshly ground black pepper

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.

Nutrition Facts : Calories 642.6, Fat 33.3, SaturatedFat 8, Cholesterol 326.4, Sodium 248.2, Carbohydrate 23, Fiber 4.6, Sugar 15.4, Protein 61.9

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