Recipe courtesy of Martin Yan

Seared Five-Spice Duck Breast with Snow Peas and Watercress

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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