Seared Five-Spice Duck Breast with Plum Wine Sauce

1. 1

   Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.

2. 2

   Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil.

3. 3

   Sear duck breast skin side down, brown both sides.

4. 4

   Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare.

5. 5

   Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup.

6. 6

   Then incorporate the butter to the sauce and set aside and keep warm.

7. 7

   Remove duck from oven let it set for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.