Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently score the skin of the 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat, then pat them dry thoroughly with paper towels.

2. 2

   Steep 1/4 teaspoon of saffron threads in 2 tablespoons of warm water for 5 minutes, then mix 1 tablespoon of light soy sauce, 1 teaspoon of Chinese five-spice powder, and 1/2 teaspoon of fine sea salt in a small bowl, and evenly rub this mixture over both sides of the prepared duck breasts.

3. 3

   Combine 1 teaspoon of grated fresh ginger, 1 teaspoon of minced garlic, the white parts of 2 thinly sliced green onions, 2 tablespoons of chicken broth, 1 tablespoon of light soy sauce, 1 teaspoon of rice vinegar, and 1 teaspoon of honey in a small bowl to create the base for the sauce.

4. 4

   Heat a large skillet or frying pan over medium-low heat, add the 2 seasoned duck breasts skin-side down, and slowly render the fat for 8-10 minutes until the skin is crispy and golden brown, then flip and cook for 3-5 minutes on the flesh side for medium-rare doneness.

5. 5

   Remove the cooked duck breasts from the pan, tent them with foil to rest for 5 minutes, then carefully pour out most of the rendered duck fat from the pan, leaving about 1 tablespoon.

6. 6

   Pour the sauce base from step 3 into the same hot skillet, add the saffron-infused water, and bring the mixture to a simmer for 1 minute, then whisk 1/2 teaspoon of cornstarch with 1 tablespoon of cold water to form a slurry and stir it into the simmering sauce.

7. 7

   Cook the sauce for 1-2 minutes until it thickens slightly, then stir in 1/2 teaspoon of sesame oil and the green parts of 2 thinly sliced green onions.

8. 8

   Slice the rested duck breasts and serve immediately with the saffron-kissed ginger-scallion sauce drizzled over top.