Absolutely delicious - I made the recipe exactly as written, and served it to guests - everyone raved. I used frozen duck breast, and a cast iron skillet to get best color on the meat. Do make the poached quinces recipe as this is what makes the sauce so flavorful.
Five-Spice Duck Breasts with Caramelized Quince
More From Cooking Light
Amount per serving
- Calories: 307
- Calories from fat: 13%
- Fat: 4.4g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.6g
- Protein: 23.8g
- Carbohydrate: 43.6g
- Fiber: 0.8g
- Cholesterol: 124mg
- Iron: 4.5mg
- Sodium: 386mg
- Calcium: 21mg
- Poached Quinces
- 1 teaspoon five-spice powder
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 (12-ounce) packages boneless whole duck breasts, thawed and cut in half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon thinly sliced green onions
- Reserve 4 quince quarters and 3/4 cup poaching liquid from Poached Quinces. Reserve remaining quince quarters and liquid for another use. Cut 4 quince quarters into cubes; set aside.
- Combine 1/2 cup reserved poaching liquid, five-spice powder, ginger, and garlic in a large zip-top plastic bag. Add duck to bag; seal and toss to coat. Marinate in refrigerator at least 24 hours or up to 2 days, turning bag occasionally.
- Preheat oven to 400°.
- Remove duck from marinade; discard marinade. Sprinkle duck evenly with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Place duck, skin side down, in pan; cook 1 1/2 minutes or until skin is golden brown. Turn meat over; cook 1 minute. Place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 160° (medium) or until desired degree of doneness. Remove duck from pan, reserving 2 teaspoons drippings in pan. Place duck, skin side down, on a cutting board or work surface. Brush meaty side of duck with remaining 1/4 cup poaching liquid.
- Heat reserved drippings in pan over medium-high heat. Add cubed quince quarters; sauté 5 minutes or until golden brown. Remove from heat; stir in sliced green onions.
- Remove skin from duck; discard. Cut duck diagonally across grain into thin slices. Divide duck slices evenly among each of 4 plates; top each serving with 1/4 cup quince mixture. Serve immediately.
- Wine note: These duck breasts have it all--sweetness from the Poached Quinces, richness from the duck, and spiciness from the five-spice powder. Is there one wine that can act as a perfect counterpoint? Yes: pinot noir. A top pinot will have the acidity to balance the richness of the duck while possessing grace notes of ripe fruit and spiciness to mirror the quince and five-spice powder. A terrific choice: Alderbrook Pinot Noir 2002 from California's Russian River Valley ($24). -Karen MacNeil
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This