60 minutes
An indulgent dish of aromatic five-spice duck breasts paired with golden, crispy potato cakes, perfect for a special occasion.
Duck Breasts, Scored
0 lb
teaspoons
Chinese Five-Spice Powder
teaspoons
Yukon Gold Potatoes, Peeled, cut into wedges
0 lb
Bay Leaf
each
Garlic Clove, Smashed and peeled
each
Red Chile Flakes
pinches
to taste
1. Marinate Duck Breasts
Score the skin of the duck breasts and season with kosher salt and Chinese five-spice powder. Rub the seasoning evenly and let it marinate for at least 30 minutes or up to overnight.
2. Prepare Potatoes
Boil the Yukon Gold potatoes with a pinch of salt until tender, about 15-20 minutes. Drain and spread on a baking sheet to dry.
3. Cook Duck Breasts
Cook the duck breasts skin-side down with a bay leaf in a skillet over medium heat until the skin is golden and crisp, about 6 minutes. Then bake in a preheated oven at 350°F with garlic and red chile flakes for 3-5 minutes until the internal temperature reaches 125°F.
4. Crisp Potato Cakes
In the skillet with the rendered duck fat, fry the potato wedges until golden brown and crispy, about 3-4 minutes on each side. Season with salt and black pepper.
5. Serve
Slice the rested duck breasts and serve with the crispy potato cakes. Drizzle with any reserved juices.
Scoring the duck skin is essential for two reasons
Start cooking the duck breasts skin-side down in a cold, dry pan. This allows the fat to render slowly and ensures the skin becomes crisp without burning. Use medium-low heat and let the process take time. Patience is key to achieving perfectly crispy skin.
Duck is best served medium rare to medium. Use a meat thermometer to ensure precision—the internal temperature should ideally be around 135°F to 140°F. Rest the meat for about 5 to 10 minutes to lock in the juices before slicing.
Pan-fry the cakes over medium-high heat. Do not overcrowd the pan, as this will trap steam and prevent the cakes from crisping. Flip once the edges are golden brown and crispy.
Use a box grater or food processor to shred the potatoes finely. Squeeze out as much liquid as possible using a clean kitchen towel. This step is crucial for achieving a crispy texture.
Comments (0)