Ingredients
Scale
- 4 duck breasts (approximately 6 ounces each)
- 2 teaspoons five-spice seasoning
- 1 teaspoon sea salt
- 1 tablespoon canola oil
- 1 cup sweet plum sauce
- 2 tablespoons maple syrup
- 1 tablespoon tamari sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon chopped garlic
- 1 green onion, thinly sliced (for topping)
- Toasted sesame seeds (for topping)
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Using a sharp knife, create a diamond pattern on the skin of each duck breast, taking care not to cut into the meat.
- Generously season the duck breasts with five-spice seasoning and sea salt.
- In a large oven-proof skillet, heat the canola oil over medium-high heat. Place the duck breasts skin-side down in the skillet and cook for approximately 6-8 minutes.
- Carefully flip the duck breasts over and move the skillet to the oven. Roast for about 10-12 minutes for a medium-rare finish.
- While the duck is in the oven, prepare the sweet plum sauce by mixing together the sweet plum sauce, maple syrup, tamari sauce, apple cider vinegar, ginger, and garlic in a small saucepan. Heat over medium until it simmers and thickens slightly.
- After roasting, take the duck out of the oven and allow it to rest for 5 minutes before slicing it into thin pieces.
- Plate the duck slices, drizzle with the sweet plum sauce, and garnish with green onions and toasted sesame seeds.
Notes
- Adjust cooking time for desired doneness of duck.
- Ensure the skin is scored properly for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg