Chinese Five-Spice-Crusted Duck Breasts
- ¼ tsp. freshly ground black pepper
- 4 boneless duck breast halves with skin (2 to 2-½ lb.)
- 1-½ tsp. Chinese five-spice powder
- ¾ tsp. kosher salt
Trim the visible fat and silver-skin from the flesh side of the duck. If the tenderloins are still on the breasts, leave them on. Don’t trim the skin side; simply score the duck skin in a crosshatch pattern to allow the fat to cook out. Mix the five-spice powder with the salt and pepper in a smal...