Prep 20 mins
Cook 20 mins
i love this with spicy tamari noodles and jasmine rice. an asian slaw and lime sorbet, and you have an easy summer dinner
- preheat grill.
- trim fat from breasts to 1/4 inch.
- score in a diamond pattern, rub in salt and 5 spice powder.
- meanwhile make sauce ingredients and simmer
- put duck breasts on grill fat side down, grill for 10 minutes
- turn over and grill, then slice thinly and serve with sauce.
This breast recipe was easy to prepare and had a lovely sauce, it was a bit like the sauce you get served with Peking Duck. The five spice powder was not overpowering. I did add some chili oil to the sauce at the end for a spice kick. I did not use the grill, but prepared the breasts in the frying pan, skin side down for about 10 minutes, emptied the fat from the pan and then a few more minutes on the skinless side.
Chia, I love duck, and I'm always looking for recipes to use it. I don't know to explain it when I don't really like ketchup, but this was one of the best we've eaten. It was a simple recipe to prepare, but it tasted fantastic. The sauce was strongly flavoured, but the duck came through too. *editing to add, my sister and I made this recipe last night with a whole duck. we increased the rub by about half, and rubbed this all over the duck, then cooked it covered on low for about 1 1/2 hours. We turned the heat up and cooked it uncovered a further 1/2 hour, rested it, then served it with the sauce. It was great.
I just finished making up a batch of these for Friday night dinner. It's not even noon yet and I don't know if these are going to last until then. I used chicken breasts since duck isn't available in my local supermarket. Chia had sent me some hoisin sauce and I dipped into some of my precious stores to make this. Good call! I just had a bit to see if this tasted as good as it smelled. I wasn't disappointed. It's got just enough of a kick for me, and enough sweetness that my girls will enjoy this as well. Will serve this with Persian rice and some Kurdish kube, a wonderful example of fusion cuisine. Chia, thanks so much for sending the hoisin, you and this recipe rock!