Recipe courtesy of Martin Yan
Seared Five-Spice Duck Breast with Snow Peas and Watercress
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 225
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 65
- Sodium
- 522
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
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.