Five Spice Duck Breast With Mushrooms And Creamed Greens

For an Asian inspired duck recipe that is NOT Peking duck, give this five spice
duck breast a try. While cooked in the traditional French method, this duck is
rubbed with the famous Chinese five-spice blend which accentuates the pure
richness of the duck.

Servings: 2 people

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Main Course Main Dish

Cuisine:

American European Asian Fusion Asian inspired

Keywords:

one pan meals Duck Breast Five Spice

🧂 Ingredients

1 Duck Breast

Grade A, Skin on. Scored in a cross-hatch pattern.
1 tbsp Chinese Five Spice Powder
1 Trumpet Mushroom

Thickly sliced and cross-hatched.
1 tsp Salt
150 ml Heavy Cream

2/3 cup
1 tsp Garlic Powder
1/2 tsp Ground Ginger
1 tsp Dijon Mustard

Instructions

1 Rub half of the salt and half to 3/4ths of the five spice powder into the scored
skin of the duck. Save the remainder for the mushrooms.
2 Place the duck breast skin side down in a cold pan. Put the heat on medium-low
and slowly raise it as the fat begins to render out. As more fat renders
continue raising the heat until the skin is nice and crispy. This method takes
around 6-9 minutes depending on your pan and stovetop.

When the skin is crispy flip the duck and cook the muscle side for about 30
seconds. Then place the entire pan in the oven at 175C or 350F for 4 minutes.
When done remove the duck breast from the pan and tent with foil.
3 For the mushrooms score them finely just like with the duck breast. Rub the cut
side with the salt and five spice powder.
4 Fry the mushrooms cut side down in the hot duck fat on medium high heat. Flip
and fry the other side until browned. Remove the mushrooms to a side plate.
5 Add the heavy cream, garlic powder, ground ginger, and mustard directly to the
pan (there should still be some duck fat left). Stir everything together until
the cream thickens and you have a nice sauce. Add the greens, mix until wilted,
then remove from the heat.
6 Plate the creamed greens on the bottom of your plate, then top with a few slices
of the mushrooms. You can cut the duck thinly and fan it out, or thickly and
just place a couple pieces on top of the greens. Enjoy!