Healthy Recipes Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Five-Spice Duck Breasts Be the first to rate & review! Inspired by the flavors of Peking duck, here marinated duck breasts get lacquered with a soy-honey glaze before slicing. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on July 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Eric Wolfinger Active Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Nutrition Profile: Dairy-Free Egg Free Low Carbohydrate Nut-Free Jump to Nutrition Facts Ingredients 1 tablespoon reduced-sodium soy sauce plus 1 teaspoon, divided 1 tablespoon Shaoxing rice wine ¾ teaspoon five-spice powder ½ teaspoon grated fresh ginger 2 ½ pounds boneless duck breasts 1 tablespoon honey ½ teaspoon salt 1 ½ teaspoons hoisin sauce 1 ½ teaspoons plum sauce Directions Combine 1 tablespoon soy sauce, rice wine, five-spice powder and ginger in a small bowl. Pat duck dry and trim the skin from the sides, leaving skin (and fat) just on top. Place the duck in a shallow glass baking dish and baste with the sauce mixture. Cover and refrigerate for at least 1 hour or overnight. Preheat oven to 425°F. Combine the remaining 1 teaspoon soy sauce and honey in a small bowl and place next to the stove. Using the tip of a sharp paring knife, score the duck skin in a crosshatch pattern. Sprinkle both sides of the duck with salt. Place, skin-side down, in a large cast-iron or ovenproof skillet over medium heat. Cook, undisturbed, until some of the fat is rendered and the skin is golden brown, about 8 minutes. Transfer the duck to a clean plate and carefully pour out the fat from the pan. Return the duck to the pan, skin-side up, and brush with the honey mixture. Transfer the pan to the oven. Roast the duck until an instant-read thermometer registers 150°F, 10 to 15 minutes. Transfer to a clean cutting board. Combine hoisin and plum sauces; brush over the duck and let rest for 5 minutes before slicing. To make ahead Marinate duck (Step 1) overnight. Rate it Print Nutrition Facts (per serving) 303 Calories 15g Fat 4g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 3 oz. Calories 303 % Daily Value * Total Carbohydrate 4g 1% Total Sugars 2g Protein 35g 70% Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 193mg 64% Vitamin A 1IU 0% Sodium 376mg 16% Potassium 11mg 0% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved