Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Peking-Style Glazed Duck Breast
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 569 mg
An approachable way to get that multi-day Peking duck flavor quickly into a duck breast. This recipe also shows the proper way to get a perfect cook on any duck breast. The secrets: Score, render slowly and a cold start in the pan until the skin turns glassy and crisp.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 569 mg
Ingredients
Duck:
Glaze:
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Directions
- For the duck: Preheat the oven to 400 degrees F (205 degrees C).
- Pat the duck breasts very dry. With a sharp knife, lightly score the skin in a 1/2-inch crosshatch, taking care not to cut into the meat. Mix the salt, sugar, black pepper and five-spice powder in a small bowl; season the meat and skin evenly on all sides. Rest for 5 minutes while you make the glaze.
- For the glaze: In a small saucepan, combine the honey, oyster sauce, soy sauce, chicken powder and five-spice powder. Bring to a gentle simmer over low heat, whisking 1 to 2 minutes until smooth and syrupy. Remove from the heat.
- Place the duck skin-side down in a cold, dry skillet (no added oil). Add the cinnamon stick and star anise. Turn the heat to medium-high and cook 6 to 8 minutes, spooning off rendered fat as it accumulates (see Cook’s Note), until the skin is deep golden and evenly crisp and most of the fat is rendered (you’ll hear a lively, steady sizzle). Flip and sear the flesh side 60 to 90 seconds until lightly browned.
- Brush a decent layer of glaze over the skin. Transfer the skillet to the oven and roast 3 to 6 minutes, until the thickest part reaches 130 degrees F (54 degrees C) for medium-rare or your preferred doneness. The glaze should set and be shiny.
- Brush the skin again with the glaze and let rest 5 to 10 minutes until the juices settle and the skin stays crisp. Slice into planks on the bias. Serve as an entrée or pile into duck baos with extra glaze on the side.
Cook’s Note
Save the rendered duck fat—it’s liquid gold for fried rice or roasting potatoes.
