Entree: China – 脆皮鸭胸 ➤ Cuìpí yāxiōng (Crispy Duck Breast)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 6 min

Total 36 min

Ingredients

- 2 bone-in, skin-on duck breasts, approx. 10 oz (285 g) each
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) plum sauce or hoisin-based plum sauce
- 1 tbsp (15 ml) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- 1 tbsp (8 g) vegetable oil
- 2 scallions, thinly sliced (about 1 oz / 30 g)
- 1 small cucumber, julienned (optional, about 4 oz / 115 g)

Instructions

1. Score the skin of the duck breasts and season the skin and meat sides with five-spice, salt, and pepper.
2. Heat a skillet over medium-low, place duck breasts skin-side down and render fat slowly until skin is deeply browned and crisp, about 10–12 minutes; drain excess fat, flip and sear the meat side 1–2 minutes, then transfer to a 400°F (200°C) oven for 6–8 minutes for medium-rare; rest 6 minutes.
3. While duck rests, combine plum sauce, hoisin, rice vinegar, soy sauce, sugar, and sesame oil in a small saucepan; simmer briefly to meld flavors and thicken slightly, about 3–4 minutes.
4. Slice duck thinly, arrange with cucumber and scallions, and drizzle or serve with the warm plum-hoisin sauce.