Description
Crispy-skinned duck breast sliced juicy and tender, finished with a bold, silky Asian-inspired sauce.
Ingredients
Scale
- 2 Duck breasts (skin-on)
- 1 tsp Chinese five-spice powder
- 1 tbsp Fresh ginger, minced
- 1/2 cup Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1/2 tsp Turmeric
- Lemon wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Score duck skin in a crosshatch, avoiding the meat; season with salt and five-spice.
- Place duck skin-side down in a cold pan; turn heat to medium and render fat for 8–10 minutes until deeply golden.
- Flip and cook flesh side for 2–3 minutes, then transfer pan to a 400°F oven for 5 minutes.
- Rest duck for 5 minutes before slicing.
- In a small pan, sauté ginger and garlic; stir in turmeric.
- Add coconut milk, soy sauce, honey, and rice vinegar; simmer until smooth and thick.
- Spoon sauce onto plate, add sliced duck, garnish with cilantro and lemon.
Notes
- Ensure the duck skin is scored properly for optimal crispiness.
- Adjust the sweetness of the sauce by varying the amount of honey.
- Let the duck rest to retain its juices before slicing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg