Rosados and Duck

1. 1

   Place 16 12-inch bamboo skewers in water to soak.

2. 2

   Peel the skin and fat off the duck breast (see note).

3. 3

   Slice the breast at an angle, across the grain, about 1/4-inch thick.

4. 4

   You should have about 16 slices.

5. 5

   Lay them on a cutting board, cover with plastic and lightly pound with a mallet or the side of a cleaver.

6. 6

   Dust duck slices on both sides with the five-spice powder, salt and pepper.

7. 7

   Cover with plastic wrap and refrigerate for 2 hours.

8. 8

   In a bowl, combine the orange juice, zest and hoisin.

9. 9

   Thread each duck slice onto a skewer.

10. 10

    Brush on both sides with some sauce.

11. 11

    Add the vinegar to the remaining sauce.

12. 12

    Prepare a grill or a grill pan to very hot.

13. 13

    Grill or sear the skewers until the duck is lightly browned, turning once, not more than a minute on each side.

14. 14

    Arrange on a serving platter.

15. 15

    Lightly drizzle some sauce over the duck and pass the rest in a small dish on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.