Five Spice Duck Breast
D'Artagnan | Yield: 4
Heady Chinese five spice and a sticky-sweet sauce spiked with star anise make a wonderful complement to rich duck breast.
- 4 duck magret half-breasts
- 2 1/2 tablespoons Chinese five-spice powder
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- 2 star anise, broken in half
- 8 baby bok choi
- 2 scallions, white and light green parts only, sliced on the bias
- 2 tbsp low-sodium soy sauce
- ¾ cup duck and veal demi-glace
- 2 tsp honey
- Steamed Rice, for serving
- With a sharp paring knife, score the fat of each duck breast in a cross-hatch pattern, making sure not to cut into the meat. In a small bowl, mix together five spice, salt and pepper. Rub the duck breasts with the spice mixture. Heat a heavy frying pan over high flame. When hot, add the duck breasts skin-side down. Turn the heat down to medium and and cook for 5-6 minutes or until the skin is very crisp and brown and the fat has rendered from under the skin. Tip out any excess fat. Turn the breasts over and add the star anise to the pan. Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle. Take the duck out and leave to rest for 5 minutes.
- To the same pan, over medium high heat, add the demi-glace, soy sauce, and honey, stirring to combine and, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the sauce starts to thicken. Add the bok choy and scallions. Cook, turning to coat, until the bok choy is cooked through but not soggy.
- Serve duck breasts over rice with steamed bok choy. Spoon sauce over the top.