Five-Spice Lychee Braised Duck Breast

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of two 0.75 lb duck breasts in a crosshatch pattern, being careful not to cut into the meat, then season both sides with 2 teaspoons of five-spice powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

2. 2

   Heat a large pan over medium-high heat and sear the duck breasts skin-side down for 8-10 minutes until the skin is crispy and golden brown, then flip and sear for another 3 minutes before removing the duck and draining most of the rendered fat, leaving 1 tablespoon in the pan.

3. 3

   In the same pan, sauté 1 tablespoon of grated fresh ginger and 3 cloves of minced garlic for 1 minute until fragrant.

4. 4

   Deglaze the pan by adding 0.25 cup of soy sauce, 2 tablespoons of rice wine vinegar, 2 tablespoons of honey, 3 whole star anise pods, 1 cup of chicken broth, and 0.25 cup of reserved lychee syrup, bringing the mixture to a gentle simmer.

5. 5

   Return the seared duck breasts to the pan, skin-side up, nestling them into the simmering sauce, cover, and reduce the heat to low, allowing it to braise for 30 minutes, turning once halfway through.

6. 6

   Stir in the drained 15 oz of canned lychees and continue to simmer uncovered for another 10-15 minutes, allowing the sauce to slightly reduce and thicken.

7. 7

   Remove the duck breasts, slice them thinly, and arrange on serving plates, then spoon the luscious lychee sauce over the duck, ensuring each slice is coated.

8. 8

   Drizzle 1 tablespoon of sesame oil over the plated duck and garnish generously with 2 thinly sliced green onion stalks before serving immediately with steamed rice.