Five - Spice Duck Breast Recipe

Score and season

Pat duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat (about 1/8" deep). Season both sides: rub 1 tsp five-spice and 1/2 tsp kosher salt into the skin and edges, and the remaining 1 tsp five-spice and 1/2 tsp salt plus all black pepper onto the flesh side. Let rest at room temperature for 20 minutes.

Render skin

Place a cold skillet (preferably cast-iron) over medium-low heat. Place the duck breasts skin-side down in the skillet without oil; this allows the fat to render slowly. Cook gently for 10–14 minutes, pressing occasionally so skin makes full contact, until most fat has rendered and skin is deep golden-brown and crisp. Tilt pan and remove excess fat into a heatproof container as it accumulates (reserve for other uses).

Sear flesh side

Add 1 tbsp neutral oil to the pan if the skin side is very dry. Flip the breasts and sear the flesh side over medium-high heat for 30–60 seconds to develop color.

Smoke (optional)

If you want a light smoke: transfer the seared breasts to a rimmed baking sheet. Use a smoking gun with apple or cherry wood chips and cold-smoke the breasts for 2–3 minutes, or briefly place the baking sheet under a covered grill with a small pouch of smoking chips on low until a subtle smoke appears. Do not over-smoke; aim for a gentle background note.

Finish in oven

Preheat oven to 400°F (200°C). Brush each breast lightly with a thin coat of the prepared sake plum glaze (reserve majority of glaze). Roast on the baking sheet skin-side up for 6–9 minutes for medium-rare to medium (internal temp 125–135°F / 52–57°C). Adjust time depending on thickness; use an instant-read thermometer.

Rest

Remove breasts from oven and tent loosely with foil. Rest for 6–8 minutes to allow carryover cooking and juices to redistribute.

Finish & slice

If desired, warm the reserved glaze and brush another light coat on the rested breasts. Slice duck thinly on the bias against the grain. Sprinkle with smoked or finishing salt to taste.

Make glaze while duck rests. In a small saucepan over medium heat combine 1 cup plum preserves, 1/4 cup sake, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp grated ginger and 1/2 tsp minced garlic. Stir to combine and bring to a gentle simmer.

Simmer and reduce the mixture for 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning — add a splash more sake or a pinch of salt if needed.

Make a slurry by whisking 1/2 tsp cornstarch into 1 tbsp cold water until smooth. Whisk the slurry into the simmering glaze and cook 30–60 seconds until it thickens to a brushable consistency. Remove from heat and stir in 1/2 tsp toasted sesame oil. Keep warm for glazing.

Arrange sliced duck on warm plates, brush with any remaining warm sake plum glaze. Scatter thinly sliced scallions and toasted sesame seeds over the top. Serve with lemon or lime wedges and additional smoked salt or finishing salt on the side.