Crispy 5-Spice Wild Duck Breast
The finishing salt and pepper mix is super simple and makes the duck breasts taste bomb. In Chinese-Vietnamese cooking, 5-spice and duck is a classic flavor combo.
The recipe makes plenty of salt and pepper mix; therefore, keep it in a tightly sealed jar. Sprinkle it on steak, deep-fried small-game, and even crispy pork chops.
Serve the duck on top of rice or Vietnamese duck and cabbage salad.
Good to Knows
Toasting the Salt
Use a wok or any light-colored pan to toast the salt. Avoid using a dark pan such as cast iron because it's hard to see when the salt starts to change color. You want to achieve a light tan-colored salt.
Prep the Duck Breast
Prep the duck breast the day before to help gain the ultimate crispy sear on the duck, especially the skin side. Start the prep by:
Salting the duck breast lightly on both sides
Put the meat on a rack in the fridge for at least 24hrs
Pat the breast dry before cooking
If there is a lot of fat under the skin, scoring the skin 2 to 3 times will help the fat render out and get the skin crisper while cooking.
You’ll notice I don’t mention how many duck breasts in the recipe because that’s totally up to you! But I would recommend not overcrowding the pan and cooking 2 at a time.
Crispy 5-Spice Wild Duck Breast
Ingredients
Instructions
- Make the salt and pepper mix - Toast 3 tablespoons of salt in a dry wok. Stir salt until the color becomes off-white—about 5 minutes. Mix all ingredients for salt and pepper mix in a jar and stir. Set aside.
- In a cast-iron pan, turn heat to medium, add 1/2 tablespoon of oil and place ducks skin down. Let the fat render out and get crispy. It could take 3-6 minutes; it depends on the size of your duck breast.
- Flip the breast over, and sear the other side for about 3-4 minutes. You're aiming for medium-well. Avoid overcooking.
- Take off heat and sprinkle both sides with the salt pepper mix.
- Let it rest for at least 3 minutes before slicing and serving.
Happy cooking!
-Jenny Ly
