Homemade Chinese 5 Spice Crispy Duck Recipe

five-spice powder

🥗Healthier: homemade spice blend

💰Cheaper: cinnamon + star anise + cloves

Homemade blend can be lower in sodium and tailored to taste.

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

Prepare the duck breast by scoring the skin quickly.

Season the skin and meat with Shaoxing wine, brushing it on for a quick marinade.

Brush sesame oil onto the duck for a high smoke point and nice sear.

Add a little honey to caramelize the skin.

Generously coat the duck with five-spice powder and ground black pepper.

Season with a good amount of salt.

Let the duck rest for 45 minutes.

Heat a steel frying pan over medium heat and place the duck skin side down.

Sear the skin until golden brown and crispy, without touching it.

After about 4 to 5 minutes, check if the skin is firm and crispy, then flip the duck over.

Sear the other side for about 2 minutes to brown it.

Remove excess fat from the pan but save it for later use.

Transfer the duck to the oven preheated to 400°F (204°C) for about 4.5 minutes.

Check the internal temperature of the duck, aiming for 130°F (54°C).

Let the duck rest for 8 to 10 minutes to allow the temperature to rise to medium.

Prepare the sauce by mixing ginger, garlic, Thai sweet chili sauce, Sriracha, light sodium soy sauce, and hoisin sauce.

Slice the rested duck, which should be pink inside and not overcooked.

Drizzle the prepared sauce over the duck and garnish with washed cilantro and a bit of Sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens