Seared Five-Spice Duck Breast with Snow Peas and Watercress

Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon grated ginger
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Chinese five-spice powder
  • 12 ounces boneless duck breast, skin scored
  • 1 bunch watercress (about 4 ounces), tough stems removed
  • 2 cups snow peas, thinly sliced
  • 2 cups shredded Napa cabbage
Directions

To make the dressing, combine the rice vinegar, vegetable oil, soy sauce, sesame oil, grated ginger, sugar and 1/2 teaspoon salt in a small bowl and mix well. Set aside.

Combine the remaining salt and the five-spice powder and sprinkle the mixture over the duck. Place a nonstick frying pan over high heat until hot. Place the duck, skin side down, in the pan and cook until golden brown, about 3 minutes. Turn the breasts, reduce the heat and cook until medium-rare, 6 to 7 minutes. Remove the duck from the pan, place on a cutting board, and let rest for 5 minutes. Do not cover the duck or the skin will not be crisp.

In a large bowl, combine the watercress, snow peas and cabbage. Pour the dressing over the top and toss to coat. Divide the salad among 4 serving plates. Cut the duck into slices on the diagonal. Arrange the slices on each salad and serve.


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