Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, five-spice duck breast. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Five-Spice duck breast is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Five-Spice duck breast is something which I’ve 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 get started with this recipe, we must first prepare a few ingredients. You can cook five-spice duck breast using 4 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Five-Spice duck breast:

1. Get 1 duck breast
2. Get 1-2 tsp Chinese five spice
3. Get Salt
4. Get 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’s going to wrap it up for this exceptional food five-spice duck breast recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!