Entree: China – 五香鸭胸 ➤ Wǔxiāng yā xiōng (Five-spice 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 30 min

Cook 12 min

Additional 20 min

Total 50 min

Ingredients

- 2 boneless skinless duck breasts, approx. 7 oz (200 g) each
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (15 ml) honey
- 1 tsp (5 g) Chinese five-spice powder
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil
- 1 tsp (5 g) minced fresh ginger
- 1 scallion, thinly sliced for garnish
- 1 tsp (5 ml) toasted sesame oil (optional, for finishing)

Instructions

1. Combine soy sauce, Shaoxing wine, honey, five-spice powder, salt, and pepper. Score any thin membranes on duck, then coat duck breasts with the marinade and let rest 20–30 minutes (or up to 2 hours refrigerated for deeper flavor).
2. Heat oil in a skillet over medium-high heat. Remove excess marinade (reserve marinade), sear duck breasts 4–6 minutes per side until caramelized and cooked to preferred doneness. Transfer to rest.
3. Add reserved marinade and minced ginger to the pan, bring to a simmer and reduce briefly to a glaze. Stir in sesame oil if using. Slice duck, spoon glaze over slices, garnish with scallion, and serve.