Served last night with wild grain rice, tossed salad and the very lovely Wallace Brook Cellars Pinot Noir (as recommended to me by my local wine-seller) -- very nice, an exceptionally affordable bottle.
10 ounces boneless duck breast with skin
1 tsp five-spice powder
1 TBSP finely chopped ginger root
3 scallion heads (white part only), finely chopped
salt and pepper
4 ounces sesame oil
Marinate the duck breast with five-spice powder, ginger root, scallions, salt, pepper, and sesame oil for at least 6 hours or overnight.
Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast, skin side down (about 5 minutes). Brown other side (about 1 minute). Transfer to oven proof plate and cook 10 minutes for medium.
Posted by Jennifer at December 5, 2003 4:33 PM
Notes: I really must remember the wine selection. It was excellent. Also -- I like my duck not quite as done so I'd only had it in for 6 minutes. It was agreed that 8 minutes would likely have better considering the size of the breast (I ended up with just over a pound and did a roughly time-and-a-half recipe). Not exactly a Jennifer original but no attribution as I cobbled it together from a few different recipe sources.