Seared Five Spice Duck Breast With Plum Wine Sauce Recipes
SEARED FIVE-SPICE DUCK BEAST WITH PLUM WINE SAUCE
Steps:
- Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated.
- Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing.
FIVE-SPICE DUCK BREAST
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
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