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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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, 570 g gross total; estimated 400 g cooked edible duck breast with skin (assumes bones and cooking loss reduce the gross weight)
Five-spice powder, 5 g
Kosher salt, 5 g
Black pepper, freshly ground, 2 g
Plum sauce, 60 ml (estimated 75 g)
Hoisin sauce, 15 ml (estimated 19 g)
Rice vinegar, 15 ml
Soy sauce, 15 ml
Granulated sugar, 5 g
Sesame oil, 5 ml (estimated 5 g)
Vegetable oil, 8 g
Scallions, thinly sliced, 30 g
Cucumber, julienned, 115 g (optional)

Instructions

1. Score the skin of the duck breasts without cutting into the meat. Season both sides with the five-spice powder, salt, and black pepper.
2. Place the breasts skin-side down in a skillet over medium-low heat. Render the fat slowly until the skin is deeply browned and crisp, about 10–12 minutes. Drain excess rendered fat, turn the breasts, and sear the meat side for 1–2 minutes.
3. Transfer the duck to an oven preheated to 200°C and cook for 6–8 minutes, or until medium-rare. Rest for 6 minutes, then slice thinly.
4. While the duck rests, combine the plum sauce, hoisin sauce, rice vinegar, soy sauce, sugar, and sesame oil in a small saucepan. Simmer for 3–4 minutes, stirring, until blended and slightly thickened.
5. Arrange the sliced duck with the cucumber, if using, and scallions. Drizzle with the warm sauce or serve the sauce alongside.