How to Prepare Award-winning Five-Spice duck breast

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, five-spice duck breast. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Five-Spice duck breast is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Five-Spice duck breast is something that I have loved my entire life. They are nice and they look fantastic.

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. Mix the five-spice powder with the salt and pepper in a small bowl. Gently rub the duck all over with the mixture.

To get started with this recipe, we have to prepare a few ingredients. You can have five-spice duck breast using 4 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Five-Spice duck breast:

1. Prepare 1 duck breast
2. Prepare 1-2 tsp Chinese five spice
3. Get Salt
4. Prepare Pepper

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. 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 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. Five-spice roast duck breast with bigarade sauce and cavolo nero. Check the duck is cooked by piercing with a skewer.

So that is going to wrap this up for this exceptional food five-spice duck breast recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!