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
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.