Duck Breast with Five Spice

If you love the taste of duck but don’t want the hassle of roasting a whole bird, this recipe is for you. Juicy, crispy-skinned duck breasts are rubbed with Five Spice, pan-seared, and finished in the oven for a perfectly tender result. Served alongside a refreshing citrus salad bursting with grapefruit, orange, and pomegranate, this dish is both light and deeply satisfying. Whether for a cozy dinner or a festive occasion, this is a meal that impresses with minimal effort.

Five Spice is a classic Chinese blend that brings warmth, depth, and balance to rich meats like duck. With its harmonious mix of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, it creates a beautiful contrast between spice, sweetness, and umami. In this dish, Five Spice enhances the natural flavor of the duck, while a vibrant citrus salad adds a fresh, tangy contrast. Let’s make it happen!

Duck:
2-3 duck breasts (depending on size)
3 tsp Five Spice
½ tsp pyramid salt

Citrus Salad:
2 grapefruits
3 oranges
1 red onion
1 pomegranate
½ tsp fresh coriander
½ tsp olive oil
½ tsp salt
½ tsp pepper

Preparing the Duck:
Take the duck breasts out of the fridge 1½ hours before cooking. Carefully score the skin in a crisscross pattern and rub the duck with Five Spice and pyramid salt. Let it sit at room temperature for about an hour.

Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook until the skin is golden and crispy, about 3-4 minutes. Flip and sear briefly on the flesh side.

Transfer the duck to a preheated oven at 175°C (350°F) and roast for about 10-12 minutes, depending on size. The duck should feel firm yet slightly springy when pressed. The internal temperature should reach 58-60°C (136-140°F) when removed from the oven.

Let the meat rest for 5-10 minutes before slicing thinly.

Citrus Salad:
Peel the citrus fruits, removing both the skin and the white membrane. Cut them into segments.

Slice the red onion into thin strips and toss with a drizzle of olive oil, salt, and pepper.

Sprinkle pomegranate seeds and fresh coriander over the salad. For extra texture, serve on a bed of greens such as frisée, radicchio, or romaine.

Pair the dish with a side of steaming rice, creamy root vegetable purée, a fresh noodle salad, or roasted seasonal vegetables. A good crusty bread also makes a great addition.

For an elegant starter, serve smaller portions plated individually.

Enjoy your meal!