Pan-Seared Five-Spice Duck Breast with Balsamic Jus

Ingredients for Pan-Seared Five-Spice Duck Breast with Balsamic Jus

• 1 large garlic clove, finely chopped

• 1 tablespoon grated peeled fresh ginger

• 2 teaspoons five-spice powder

• 1 teaspoon salt

• 1/2 teaspoons freshly ground pepper

• 4 single duck breasts

• 1 tablespoon extra-virgin olive oil

• 60ml /60 ml dry red wine

• 2 tablespoons balsamic vinegar

How to make Pan-Seared Five-Spice Duck Breast with Balsamic Jus

In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.

Preheat the oven to 204°C/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.

To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.

Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.