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Pan-Seared Five-Spice Duck Breast with Balsamic Jus

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Introduction

Pan-Seared Five-Spice Duck Breast with Balsamic Jus is an exquisite dish that marries the bold flavors of Chinese five spices with the rich, sweet profile of duck. This recipe offers a balance of simplicity and depth in preparation, ensuring each bite captures the essence of this classic culinary tradition.

Tips for this Recipe

  • For even pan-searing, make sure to let the duck breasts come to room temperature before cooking.
  • Use a nonstick skillet for easy flipping and cleaning post-cooking.
  • Season generously with five-spice powder to infuse flavors throughout the dish.

Why you will love this recipe

This Pan-Seared Five-Spice Duck Breast with Balsamic Jus stands out for its harmonious blend of textures and flavors. The five spices bring an aromatic warmth that complements the tender duck, while the balsamic jus adds a luxurious tanginess. It’s both sophisticated enough to impress dinner guests and simple enough for weeknight enjoyment.

Ingredients

  • 1 large garlic clove, finely chopped
  • 1 tbsp grated peeled fresh ginger
  • 2 tsp five-spice powder
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 single duck breasts
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup/60 ml dry red wine
  • 2 tbsp balsamic vinegar

Adviced Equipment

  • Nonstick Skillet
  • Juicer/Extractor
  • Five Spice Powder
  • Tongs
  • Instant-Read Thermometer
  • Jar or Bottle of Premium Balsamic Vinegar
  • Kitchen Towel
  • Digital Sous Vide Pump (optional)
  • Carving Knife

History of the Recipe

The artful combination of five-spice powder with duck in this Pan-Seared Five-Spice Duck Breast recipe is rooted in Chinese gastronomy, where spices have long been used to elevate dishes. While the concept of pairing wine and vinegar jus might be a modern twist, it reflects a global influence on culinary practices over time.

Fun Facts about this Recipe

The use of balsamic vinegar in cooking is not only for its rich flavor but also as an indicator of quality. High-quality balsamic vinegars are often aged for years, contributing to the dish’s depth and complexity. Additionally, duck breasts are a favorite among chefs due to their ability to transform from tough when raw to incredibly succulent once cooked perfectly—a transformation that makes this recipe an art form in itself.

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Pan-Seared Five-Spice Duck Breast with Balsamic Jus

Pan-Seared Five-Spice Duck Breast with Balsamic Jus

amanda

Equipment

  • Nonstick Skillet - Ideal for pan-searing to ensure easy flipping without sticking

  • Juicer/Extractor - For extracting flavorful balsamic vinegar from the duck drippings

  • Five Spice Powder - A key spice blend for infusing flavors into the duck during cooking

  • Tongs - Essential for handling and flipping the duck breasts safely

  • Instant-Read Thermometer - To check doneness of the duck breast without overcooking it

  • Jar or Bottle of Premium Balsamic Vinegar - For enhancing the dish with its rich flavor and acidity

  • Kitchen Towel - Handy for handling hot utensils and cleanup after cooking

  • Digital Sous Vide Pump (optional) - While not strictly necessary, it can ensure perfectly cooked duck if you have one

  • Carving Knife - For slicing the pan-seared duck breast into elegant portions

Ingredients

  • 1 large garlic clove, finely chopped

  • 1 tbsp grated peeled fresh ginger

  • 2 tsp five-spice powder

  • 1 tsp salt

  • 1/2 tsp freshly ground pepper

  • 4 single duck breasts

  • 1 tbsp extra-virgin olive oil

  • 1/4 cup/60 ml dry red wine

  • 2 tbsp balsamic vinegar

Instructions

1

Instruction 1

In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
2

Instruction 2

Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
3

Instruction 3

To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
4

Instruction 4

Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
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