Description
This Chinese Five-Spice Duck with Plum Glaze recipe offers a deliciously crisp-skinned duck breast infused with aromatic five-spice powder and complemented by a sweet and tangy plum glaze. Perfectly balanced with flavors of ginger, garlic, and honey, this dish makes an impressive, flavorful meal ideal for special occasions or a gourmet weeknight dinner.
Ingredients
Scale
Duck and Seasoning
- 4 duck breasts (about 6 ounces each)
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Plum Glaze
- 1 cup plum sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
Garnish
- 1 green onion, finely sliced
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the duck breasts.
- Score Duck Skin: Carefully score the skin of each duck breast in a crisscross pattern without cutting into the meat to help render the fat and crisp up the skin.
- Season Duck: Rub the duck breasts evenly with Chinese five-spice powder and salt, ensuring full coverage for flavor.
- Sear Duck Breasts: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy.
- Roast Duck: Flip the duck breasts over, then transfer the skillet to the preheated oven. Roast for 10-12 minutes for medium-rare doneness, or longer if a more well-done texture is preferred.
- Prepare Plum Glaze: While the duck roasts, combine plum sauce, honey, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Simmer over medium heat for about 5 minutes, stirring occasionally, until slightly thickened.
- Rest Duck: Remove the duck from the oven and let it rest for 5 minutes before slicing to retain juices.
- Serve: Slice the duck and drizzle with the warm plum glaze. Garnish with finely sliced green onion and sesame seeds before serving.
Notes
- Score the skin carefully without cutting into the meat to prevent drying out the duck.
- Adjust roast time based on desired doneness; medium-rare is recommended for tender duck.
- The plum glaze can be made ahead and reheated before serving.
- Using an oven-safe skillet for searing allows easy transfer to the oven without transferring the duck to another dish.
- Letting the duck rest after roasting helps the juices redistribute for a juicy result.
