Five Spice Duck Breasts with Vegetable Sticks
Savor the bold flavors and balanced elegance of Five Spice Duck Breasts with Vegetable Sticks, a dish that’s as visually striking as it is delicious. Perfectly seared duck breasts are infused with Chinese five-spice powder, creating a fragrant, crispy skin that locks in the juicy, tender meat. A soy-honey glaze adds a touch of sweet-savory complexity, while the vibrant vegetable sticks—carrots, cucumbers, and red bell peppers—offer a refreshing crunch, finished with a sprinkle of toasted sesame seeds. This restaurant-worthy recipe is surprisingly simple, with just 15 minutes of prep time and under 30 minutes to bring it all together. Serve it as a gourmet dinner for two, garnished with fresh cilantro for a burst of herbal brightness. Whether you’re exploring Asian-inspired cuisine or impressing guests, this duck recipe is a flavorful masterpiece.
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Recipe Information
Ingredients
- 2 pieces Duck breasts
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 2 pieces Carrots
- 1 piece Cucumbers
- 1 piece Red bell pepper
- 1 tablespoon Sesame seeds
- 2 tablespoons Fresh cilantro
Instructions
Preheat the oven to 400°F (200°C).
Pat the duck breasts dry with paper towels, then score the skin in a crisscross pattern, being careful not to cut into the meat.
Rub the duck breasts with the Chinese five-spice powder, salt, and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Place the duck breasts in the skillet skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.
Flip the duck breasts over and immediately transfer the skillet to the preheated oven. Roast for 7-10 minutes, depending on your preferred level of doneness (140°F (60°C) for medium rare).
While the duck is cooking, mix the soy sauce and honey in a small bowl to create a glaze.
Remove the duck breasts from the oven, brush with the soy-honey glaze, and let rest on a cutting board for 5 minutes before slicing.
Meanwhile, peel and cut the carrots into thin sticks. Slice the cucumber and red bell pepper into similar-sized sticks.
In a small skillet, toast the sesame seeds over medium heat for 2-3 minutes until fragrant.
Arrange the vegetable sticks on a serving platter and sprinkle with toasted sesame seeds.
Slice the rested duck breasts into thin slices, garnish with fresh cilantro, and serve alongside the vegetable sticks.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 30.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
