Entrée: China – 廣東式五香酥脆鴨胸配梅子醬 ▶ Guangdong Shi Wu Xiang Su Cui Ya Xiong Pei Mei Zi Jiang (Cantonese-Style Five-Spice Crispy Duck Breast with Plum Sauce)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 10 min

Ingredients

2 bone-in, skin-on duck breasts, about 1.25 lb total (570 g total)
1 tsp Chinese five-spice powder
1 tsp kosher salt
1 / 2 tsp white pepper
1 tbsp Shaoxing wine (15 ml)
1 tbsp light soy sauce (15 ml)
1 tsp honey
1 tsp rice vinegar
2 scallions, thinly sliced
Plum sauce:
1 / 3–1 / 2 cup Chinese plum sauce (80–120 ml)
1 tsp grated fresh ginger
1 small garlic clove, minced
1 star anise (optional)
Splash Shaoxing wine (about 1 tbsp / 15 ml)

Instructions

1. Pat duck dry; score skin. Mix five-spice, salt, and white pepper; rub over duck. Whisk Shaoxing, soy, honey, and vinegar; brush on meat side only.
2. Place uncovered on a rack in the fridge 1–2 hours to air-dry for crisper skin.
3. Cook skin-side down in a cold pan over medium heat 8–12 minutes until deep golden. Flip 1 minute; finish in 375–400°F/190–200°C oven to 130–135°F. Rest 8–10 minutes.
4. For sauce, simmer plum sauce with ginger, garlic, star anise, and a splash of Shaoxing 3–5 minutes; remove star anise. Adjust with vinegar or honey to taste.
5. Slice duck and serve with warm plum sauce; garnish with scallions.