Five-Spice duck breast
Duck is probably my favorite meat, possibly even more so than beef. It’s got this delicious unique taste which separates it from other birds, and it’s a red meat so you can cook it according to your preference. This recipe is really easy to do, and goes perfectly on plain jasmine rice or potatoes.
When choosing my the duck breast, I like ones with a good layer of fat on top, since that’s where most of the flavor is! If you don’t like fat on meat, don’t worry, most of this will melt away into the pan and you’ll end up with a thin layer on the meat when finished cooking. If the layer of fat is very thin, it will still taste great!
The cooking technique is similar to a steak- cook in the pan, then throw into the oven to bring up the temperature.
Five-Spice duck breast
Duck is probably my favorite meat, possibly even more so than beef. It’s got this delicious unique taste which separates it from other birds, and it’s a red meat so you can cook it according to your preference. This recipe is really easy to do, and goes perfectly on plain jasmine rice or potatoes.
When choosing my the duck breast, I like ones with a good layer of fat on top, since that’s where most of the flavor is! If you don’t like fat on meat, don’t worry, most of this will melt away into the pan and you’ll end up with a thin layer on the meat when finished cooking. If the layer of fat is very thin, it will still taste great!
The cooking technique is similar to a steak- cook in the pan, then throw into the oven to bring up the temperature.
Open in Cookpad AppSteps
- 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.
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