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Duck Breast with Five Spice and Grapes Recipe

Staff Writer

The key to a perfectly crisp, yet not too fatty, duck breast is to first sear the duck, skin side down, in a hot, dry pan, and then finish cooking it over low heat to ensure the thick layer of fat slowly renders off. The sweetness of the grapes in this recipe is a perfect complement to the five-spice powder. - Valaer Murray

From Anita Lo of Annisa

Click here to see the post Cooking Class with Chef Anita Lo

Deliver Ingredients


2 boneless duck breasts, skin scored

Salt and pepper

1 pinch Chinese five-spice powder

1 tablespoon butter

16 seedless grapes

2 tablespoons Chinese black vinegar

1 tablespoon balsamic vinegar


Heat a sauté pan on high. Season the duck breasts on both sides with salt and pepper and place duck breasts in the dry pan (skin side down).

Turn heat immediately to lowest setting. As the fat accumulates, carefully pour it off into a heat-resistant container off the stovetop. Continue until the skin is deep brown and rendered most of its fat.

When the skin is deep brown, turn breasts over, raise heat to high, and add the butter to the pan along with the five spice powder.

Baste duck with the butter using a spoon until reached desired internal temperature (Medium-Rare: 130° to 140° F). Remove from pan to a warm plate and pour off liquid. Allow to rest while you make the syrup. In the same pan, add grapes and vinegars and cook until syrupy.

Slice the duck breast and serve with the sauce.

Duck Breast Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Breast Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Breast Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.