Quick Peking duck breast

Duck is excellent, and it gives a change to your meals. It is a very tasty and juicy meat, and duck breast is particularly tender when perfectly cooked. Something I learnt from Gordon Ramsay’s great tips.

And duck breast just seared in a pan, very simply, is very good, but let’s bring it to a completely different level with some of my granny’s cupboard magic spices. You will discover some new sweet, asian and delicate fragrances on a tender meat and a very crispy skin. You will see, it is very easy to make and so exquisite!

 

Prep : 2 minutes

Rest : 30 minutes

Cooking : 12 minutes

 

Serves 2 as a main (with sides)

  • 1 duck breast
  • 1 tablespoon sugar
  • 1 tablespoon Chinese 5 spice powder
  • Salt and pepper

 

With a knife, score the skin of the duck breast on two different angles in order to form some diamond shapes.

Salt and pepper the meat on both sides.

Rub both sides of the meat with sugar and Chinese 5 spice powder. Make sure you put some everywhere.

Let rest for 30 minutes.

Put the oven on, to 392°F. If your pan doesn’t go in the oven (plastic handle), put a tray in the oven to get it hot before using it to cook the meat.

Start the duck breast in the pan cold, skin side down. Then turn the heat and let the skin render the fat down the pan.

Once the fat has come out, turn the duck over and sear for about 2 minutes.

Put it back skin side down in the pan, if it goes in the oven, or transfer into the tray you just heated before.

Cook in the oven for 7 minutes.

Put the duck breast out on a cutting board and leave it to rest at least 2 minutes before slicing and serving.

Keep the excess of fat in a pot to cook some sauteed potatoes, it is delicious! 

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