Ingredients
- 10 ounces boneless duck breast with skin
- 1 teaspoon five-spice powder
- 1 tablespoon finely chopped fresh ginger root
- 3 scallion heads white part only, finely chopped
- Salt and pepper
- 4 ounces sesame oil
- 2 cups duck stock or canned chicken stock
- 1 cup plum wine
- 1 ounce unsalted butter
Directions
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.
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By rgebhart1_4867326
Dayton, OH
on April 06, 2012
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One of the best duck recipes we've tried and we've tried many. Cook time and temp is spot-on. Easy and quick enough for week nights. For side dish, I poured off some of the duck fat into another pan and sauteed some water chestnuts, scallions, and broccoli. Added a bit of chicken broth, covered and steamed, and added a bit of butter at end to thicken. Really good with the duck. This will become one of our staple duck " go to" recipes.
Thank you.
By rebecca_9476366
Dublin, OH
on February 08, 2008
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This is the recipe for you. Easy and just delicious. All I did differently was add a smashed garlic clove to the marinade. We had this for the Chinese New Year with Wolfgang Puck's stir-fried Chinese vegetables and it was the best duck meal we have eaten in a long time. The plum wine sauce has incredible flavor; lots of "mmm-ing" at the dinner table!
By laguerre213_1557869
Philadelphia, PA
on October 02, 2006
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Wonderful Flavor
Roberta Philadelphia
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