Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern, taking care not to cut into the flesh, then pat them dry with paper towels.

2. 2

   In a small bowl, combine 1 tablespoon Chinese five-spice powder, 1 teaspoon ground chipotle powder, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and 0.25 teaspoon white pepper, then season the duck breasts evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper and the spice rub.

3. 3

   Heat 1 tablespoon peanut oil in a large oven-safe skillet over medium-high heat, then place the duck breasts skin-side down and sear for 7-8 minutes until the skin is golden brown and crispy, rendering much of the fat.

4. 4

   Flip the duck breasts to the flesh side and sear for 2 minutes, then immediately transfer the skillet to a preheated oven at 220°C (425°F) for 8-10 minutes to finish cooking (tandoor-style roast for medium-rare).

5. 5

   Remove the duck breasts from the oven and transfer them to a cutting board, tenting them loosely with foil, and allow them to rest for 5-7 minutes.

6. 6

   While the duck rests, combine 1 cup roughly chopped canned lychees, 0.5 cup lychee juice, 2 whole star anise, 0.25 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon grated fresh ginger in a small saucepan and bring to a simmer.

7. 7

   Cook the glaze over medium heat for 10-12 minutes, stirring occasionally, until it has reduced and thickened to a syrupy consistency, then remove and discard the star anise.

8. 8

   Slice the rested duck breasts against the grain into 1 cm thick pieces and arrange them on serving plates, drizzling generously with the warm Star Anise Lychee Glaze before serving immediately.