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)

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 20 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 10 min

Ingredients

2 bone-in, skin-on duck breasts, 570 g total gross weight; estimated 430 g raw edible duck breast after bone removal (assumed approximately 75% edible yield)
Chinese five-spice powder, 1 tsp (about 2 g)
Kosher salt, 1 tsp (about 5 g)
White pepper, 1/2 tsp (about 1 g)
Shaoxing wine, 15 ml (about 15 g)
Light soy sauce, 15 ml (about 16 g)
Honey, 1 tsp (about 7 g)
Rice vinegar, 1 tsp (5 ml; about 5 g)
Scallions, 2 medium (about 30 g edible portion), thinly sliced
Plum sauce (category heading; no separate quantity)
Chinese plum sauce, 80–120 ml (about 90–135 g)
Fresh ginger, 1 tsp grated (about 2 g)
Garlic, 1 small clove (about 3 g), minced
Star anise, 1 whole pod (about 2 g; optional, remove before serving)
Shaoxing wine, 15 ml (about 15 g)

Instructions

1. Pat the duck breasts dry and score the skin without cutting into the meat. Mix the five-spice powder, salt, and white pepper and rub over the breasts. Whisk together 15 ml Shaoxing wine, soy sauce, honey, and rice vinegar; brush over the meat side only.
2. Place the duck uncovered on a rack in the refrigerator for 1–2 hours to dry the skin. Keep raw poultry and its juices separate from ready-to-eat foods.
3. Set the breasts skin-side down in a cold pan. Cook over medium heat for 8–12 minutes, pouring off excess rendered fat as needed, until the skin is deeply golden. Turn and sear the meat side for 1 minute.
4. Transfer to a 190–200°C oven and cook until the thickest part reaches 74°C for a USDA-recommended poultry endpoint. Rest for 8–10 minutes, then remove the bones and slice the meat.
5. While the duck cooks, simmer the plum sauce with ginger, garlic, star anise, and the remaining 15 ml Shaoxing wine for 3–5 minutes. Remove the star anise. Serve the sliced duck with warm sauce and garnish with scallions.