Seared Five-Spice Duck Breasts With Rhubarb Compote
This delightful recipe features perfectly seared duck breasts served with a sweet and tangy orange rhubarb compote. The duck breasts are seasoned with Chinese five-spice powder for a warm and aromatic flavor, complemented by the citrusy orange zest. The rhubarb compote adds a bright and slightly tart contrast, creating a harmonious balance of flavors. Enjoy this elegant dish as a special dinner option that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 boneless duck breast halves, each about 7 oz.
- 1 tsp. Chinese five-spice powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 large orange
- 4 or 5 rhubarb stalks, about 10 oz. total, cut into 1/2-inch pieces
- 1/2 cup firmly packed light brown sugar
- One 3-inch piece cinnamon stick
Instructions
- Using a sharp, thin-bladed knife, score the skin of each duck breast half in a crosshatch pattern. In a small bowl, stir together the five-spice powder, salt and pepper and season the duck breasts on both sides with the mixture. Let stand at room temperature for 30 minutes.
- Finely grate the zest from the orange, then squeeze 1/2 cup orange juice, adding water to supplement, if needed. In a heavy nonreactive saucepan over medium heat, combine the orange zest, orange juice, rhubarb, brown sugar and cinnamon. Bring to a boil, stirring often. Reduce the heat to medium-low and simmer, stirring occasionally, until the rhubarb is just tender, about 8 minutes.
- Meanwhile, fill a large bowl with ice water. When the rhubarb is ready, using a slotted spoon, transfer it to a heatproof bowl and nest the bowl in the ice water bath. Increase the heat to high and boil the juices in the pan until syrupy, about 5 minutes. Pour the juices over the rhubarb, discard the cinnamon and stir gently. Let cool.
- Place the duck breasts, skin side down, in a very large fry pan. Cook over medium-high heat until the skin is golden brown and the duck has rendered a good amount of fat, about 7 minutes. Transfer the duck to a large plate and pour off the fat from the pan. Return the pan to medium-high heat, then return the duck, skin side up, to the pan. Cook until the undersides are nicely browned, about 7 minutes more for medium-rare or until done to your liking.
- Transfer the duck to a carving board and let rest for 5 minutes. Cut each breast half across the grain into slices about 1/2 inch thick and arrange on warmed dinner plates. Spoon some of the compote onto each plate and pass the remaining compote at the table. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
Comments
No comments found.