Seared Five-Spice Duck Breast with Snow Peas and Watercress
- 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
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.
More Recipes and Ideas:
Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction, Seared Duck Breast with Grape Sauce, Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce, Antipasti Recipes, Easy Breakfast, Easy Pasta, Easy Lunch, Stuffed Pork Chops Recipes, Artichoke Appetizer Recipes
Thank you! your flag was submitted.