DUCK: Another delicious fusion recipe in cooking duck.

FIVE-SPICE DUCK BREASTS WITH SAUCE:




2 large duck breasts, about 1 lb. each

1 tsp. 5-spice powder

salt and freshly ground pepper


sauce:

1 cup chicken stock
1 tbsp. hoi sin sauce
1 tbsp. dark Chinese vinegar
1 tbsp. oil



Score skin of duck breasts with a very sharp knife into a criss-cross pattern. Rub 5-spice powder together with salt and pepper to taste all over skin and flesh of duck breast.
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In a large heavy skillet with heat-proof handle, heat 1 tbsp. oil over medium-high heat until very hot. Place duck breasts, skin-side down, in hot oil. Reduce heat to medium-low and cook breasts for 15 minutes to crisp skin, discarding excess fat as it accumulates during cooking.

Preheat oven to 400 degrees F. Transfer skillet and duck breasts to oven. Cook duck for 10-12 minutes, or until it is cooked to medium rare doneness or an internal temperature of around150 degrees. Remove duck breasts and let rest for 5 minutes; then slice meat into ¼-inch thick slices.

Pour off excess fat from skillet and return it to stove over medium-high heat. Mix sauce ingredients together and deglaze hot skillet with it, scraping up any brown bits clinging to the sides of skillet. Bring to the boil; then cook sauce for about 5 minutes until it thickens slightly. Taste and adjust seasoning. Serve duck with the sauce.