Chinese Five-Spice-Crusted Duck Breasts

Chinese Five-Spice-Crusted Duck Breasts
Photo by Scott Phillips


  • 4 boneless duck breast halves with skin (2 to 2-½ lb.)
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1-½ tsp. Chinese five-spice powder

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...

View full recipe at Fine Cooking


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