Seared Five-Spice Duck Breast with Plum Wine Sauce
Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
Pre-heat 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 form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.
Recipe courtesy Pete’s Tavern
Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce
Recipe courtesy of Emeril Lagasse