Five-Spice Duck Breast
- 4 duck breasts (7 to 8 ounces each)
- 1 tablespoon five-spice powder
- 2 teaspoons kosher salt
- Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts.
- Flip the breasts over and score the skin with four parallel, diagonal cuts.
- Dust the breasts on both sides with the five-spice powder.
- Heat a cast-iron pan over medium-low heat.
- Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes.
- Flip the breasts over and continue to cook for about 10 minutes for medium doneness.
- Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy).
- To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.
duck breasts, fivespice powder, kosher salt
Taken from www.foodnetwork.com/recipes/guy-fieri/five-spice-duck-breast.html (may not work)