Make these roasted duck breasts, seasoned with five-spice powder and redolent with aromatic oranges, the centerpiece of a chic dinner. You may be surprised to know that without the skin, duck is a great healthy choice, with no saturated fat in a 3-ounce serving. Starting duck breasts in a cool skillet, then heating, renders off most of the fat with less mess.
Notes: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
152 calories; protein 24g; carbohydrates 7.9g; dietary fiber 0.6g; sugars 5.2g; fat 2.3g; saturated fat 0.5g; cholesterol 121.6mg; vitamin a iu 89IU; vitamin c 26.5mg; folate 11.8mcg; calcium 24.4mg; iron 4.3mg; magnesium 6mg; potassium 86.2mg; sodium 308.6mg; added sugar 2g.